Canning Jalapeno Peppers Salad Bowl

In recent years, spicy salads have surged in popularity, captivating taste buds across various cuisines. Their invigorating flavors not only tantalize the palate but also offer a refreshing contrast to more traditional, milder salads. One standout dish in the realm of spicy salads is the Spicy Jalapeño Pepper Salad Bowl. This vibrant and zesty creation is not just a meal; it's an experience that encapsulates the essence of summer gatherings, picnics, and barbecues.

Canning Jalapeno Peppers Salad Bowl

Discover the vibrant and zesty Spicy Jalapeño Pepper Salad Bowl, perfect for summer gatherings, picnics, and barbecues. This refreshing salad combines the heat of fresh jalapeños, the sweetness of red onions and bell peppers, and the juiciness of cherry tomatoes, all balanced by a tangy pickling liquid. Enjoy it fresh or canned for long-lasting flavor. Elevate your meals with this versatile dish, ideal as a side, topping, or standalone delight!

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Ingredients

1 pound fresh jalapeño peppers

1 cup diced red onions

1 cup diced bell peppers (mix of red, yellow, green)

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or canned)

1/2 cup chopped cilantro

1 cup distilled white vinegar

1/2 cup water

2 tablespoons sugar

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional, for extra heat)

Instructions

Prepare the Peppers:

- Start by wearing gloves to protect your hands from the heat. Wash the jalapeño peppers thoroughly, then slice them in half lengthwise. Remove the seeds if you prefer a milder flavor.

Blanch the Peppers:

- Bring a pot of water to boil. Once boiling, add the halved jalapeños and blanch for about 2-5 minutes. This will help retain their crispness. Remove them from the water and immediately immerse them in ice water to stop the cooking process. Drain well.

Mix the Vegetables:

- In a large mixing bowl, combine the diced red onions, bell peppers, cherry tomatoes, corn kernels, and chopped cilantro. Toss well to combine.

Prepare the Pickling Liquid:

- In a saucepan, combine the vinegar, water, sugar, salt, garlic powder, cumin, black pepper, and crushed red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve completely. Remove from heat and let it cool for a few minutes.

Combine and Marinate:

- Pour the pickling liquid over the mixed vegetables and jalapeños. Stir gently to ensure everything is evenly coated. Let the salad marinate for at least 1 hour at room temperature, or refrigerate for up to 24 hours for an even deeper flavor.

Canning Process:

- Prepare your canning jars by sterilizing them in boiling water for 10 minutes. Use tongs to carefully remove them and let them cool slightly.

- Pack the salad mixture tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top. Pour any remaining pickling liquid over the top, making sure the vegetables are fully submerged.

Seal and Process:

- Wipe the rims of the jars with a clean cloth to remove any residue. Place the canning lids on and screw the bands until they are fingertip-tight.

- Process the jars in a boiling water bath for 15 minutes to ensure they are sealed properly. Once done, remove the jars and let them cool on a clean towel or rack.

Storage:

- Once cooled, check the seals by pressing down in the center of the lid; it should not pop back. Store the sealed jars in a cool, dark place. Refrigerate any unsealed jars and consume within a week.

Serve and Enjoy:

- These jalapeño pepper salad bowls can be enjoyed straight from the jar, tossed in salads, or as a spicy topping on tacos or grilled meats!

Prep Time, Total Time, Servings: 30 minutes | 1-2 days (including marination and cooling time) | 4-6 servings