So I seem to overdo it every year with the amount of peppers I grow. I’m not throwing any out, but I am always overwhelmed by the amount I have to do stuff with. It’s really not a bad thing though, because it has allowed me to try new things…like making pickled jalapeños. These are perfect for people like me who haven’t attempted canning yet, as long you have room in your refrigerator. The jalapeños should stay good in the refrigerator for about the same amount of time a jar of store-bought jalapeños will after the seal is broken.
I’m sure I’m not the only one with an abundance of tomatoes and jalapeños from their garden right now. One of the first things I always make with my bounty is a batch of pico de gallo. Pico de gallo is at it’s best when tomatoes are in season and have just been plucked straight from the garden. In my opinion, the amount of onion should pretty match the amount of tomato you use. and the cilantro and lime juice should be added without abandon.