Everyone here is likely familiar with one of those fast casual restaurants that makes Burritos the size of raccoons. I love their corn salsa, but there's not a location real convenient for me during the work week, so it's just an occasional treat, especially in that the sodium content in them is pretty high.
1/2 cup apple cider vinegar
2 tablespoons sugar
A pinch of kosher salt
a pinch of crushed garlic
8 jalapeños, thinly sliced
PREPARATION
Remove some or all of the jalapeno seeds (the more seeds, the hotter they are) Whisk vinegar,
sugar, garlic and salt in a medium bowl until sugar is dissolved. Add
jalapeños; toss to coat. Let stand at room temperature, tossing
occasionally, for at least 30 minutes and up to 2 hours. Note: Pickled jalapeños can be made up to 1 day ahead.Assemble the ingredients with salt and pepper and crushed red pepper. It was a perfect blend of hot and cold, creamy and crunchy, sweet and hot. Have everyone make up a plate and serve with some cold beer and iced tea and some fresh fruit for dessert.

That could get a little on the hot side and possibly too healthy but it does look good.
ReplyDeleteSounds fantastic!
ReplyDeleteYou were doing good till you got to the sour cream... :-P
ReplyDelete'Too healthy'
ReplyDeleteAgree with SF!
:-)
gfa
Sunnybrook Farm - I could have left in more seeds, not too hot actually.
ReplyDeleteJennifer - there were no complaints and the guys had seconds, so I won't complain.
Old NFO - But it WAS pea-free!
:-)
gfa - I think the smoked meat and japepenos and melted cheese would be good over a big baked potato as well, probably also too healthy.
Salsa, my dear, needs salsa!
ReplyDeleteBob
III