OMG yes! I remember going to Mexican restaurants growing up in the Chicago Area. These were complimentary. You don't see that much any more. And yes, the cauliflower also! And yes, onion - not just your thing. We had onion in ours also. I can't wait to make a batch of this soon! Great stuff guys!!!
I moved away from the West coast 25 years ago. I eventually had to hack the recipe myself because you couldn't get anywhere near that on the East coast. I will have to give yours a try. I use a cut resistant glove with my mandolin, restaraunt hack from back in the day... Thanks for sharing!
your recipe looks fantastic; I pickle jalapenos & serranos all the time. love them! I put the bay leaves in the jars last, along with the herbs/comino, then I gently turn over the filled, closed jars before canning/tightening lids. I get more even distribution and it cooks/flavors mingle plenty during canning.
Great video, very informative and entertaining! I have always loved pickled carrots and jalapenos. I made it for the first time today. Turned out great! Thanks for the awesome recipe. I wish I had known years ago how easy and cheap it is to make. I have been buying the canned stuff for years. No more! Thanks so much! Subscribed.
Making a case of this for my sons 51st birthday . Happy Birthday US Army Sergeant Noah M!! You can water bath can this recipe for 15 minutes in pint jars. They are very good !
Just made this. Once you balance the salt / sweet levels it tastes amazing - can't wait to try it after it sits in the jars. I added some whole cumin seed and Mexican oregano as well as the bay leaves - honey is a great idea really balances the vinegar.
I did need to make additional brine for the jars an extra cup for sure. Better to make lots at the start and balance it all at once. I sliced the carrots more thinly than the jalapeño on the mandolin.
"This is the only thing I recommend not doing while you've been drinking. Mandolining. Everything else is probably fine" - I'm paraphrasing but that cracked me up, sir. Thanks for the videos.
Thank you for the warning about the mandolin. I once sliced the tip of my finger off on a deli slicer. It was only about 1/16 of an inch but it was one of the most painful things I've ever experienced. And, it took a long time to heal. So, yeah, be reeeeealy careful using the mandolin.
May I ask what brands those digital meters are? I will definitely need those once I start bottling my sauces. I also meant to ask what method you use to wash your cans/bottles, etc.
I will admit, I was using my mandolin to slice potatoes one time, got distracted and took nearly the entire side of my little finger off. However, in my defense, I'm not sure who ended up getting that bite, but no one complained, so it wasn't a total loss.
You know how sometimes jalapeños are real weak almost like a sweet pepper with just a tad bit of heat and then others will knock your socks off like way hotter than a jalapeño should be? I wonder if the superhots have that same issue. And I wonder what makes a pepper more or less hot than it's target should be. With superhots I havnt noticed this because no matter what even if it may be a weak one I can't tell cause it's still so dam hot I can't tell the difference lol but I'm sure it happens and no one knows the difference
We DO live in a Wonderful World. Bless you for saying it
Cauliflower. Yes. Great recipe. Thanks. I grow my peppers so will make this.
This is the first time I've ever heard someone talk knowledgeably about bay leaves. Thanks John!
So nice of you
OMG yes! I remember going to Mexican restaurants growing up in the Chicago Area. These were complimentary. You don't see that much any more. And yes, the cauliflower also! And yes, onion - not just your thing. We had onion in ours also. I can't wait to make a batch of this soon! Great stuff guys!!!
Thanks for sharing!!
I moved away from the West coast 25 years ago. I eventually had to hack the recipe myself because you couldn't get anywhere near that on the East coast. I will have to give yours a try. I use a cut resistant glove with my mandolin, restaraunt hack from back in the day... Thanks for sharing!
I do the same thing with a filleting glove.
That is awesome!
Just stumbled across your channel. Great recipe and presentation. Thank you!
Just remember one thing my friend you are the man 😎
thank you sir
Luv the Submariner. A true man of class!
your recipe looks fantastic; I pickle jalapenos & serranos all the time. love them! I put the bay leaves in the jars last, along with the herbs/comino, then I gently turn over the filled, closed jars before canning/tightening lids. I get more even distribution and it cooks/flavors mingle plenty during canning.
Sounds great!
Awesome Recipe. This just brought back my days of living in AZ.
Glad you enjoyed it
Thank you. Made this recipe and it was exactly what I was looking for. Everyone loves them.
So glad!
Looks really good your a natural canner! Can it and shelf stable for a very long time! Thank you, great video.
Absolutely! ours are rated at 1.8 years shelf stability (local Lab)
Spot on about the cauliflower!
A couple cloves give it a kick too.
I eat this kind of food even though growing up in the Philadelphia area we never had Mexican restaurants in the old days.
Great video, very informative and entertaining! I have always loved pickled carrots and jalapenos. I made it for the first time today. Turned out great! Thanks for the awesome recipe. I wish I had known years ago how easy and cheap it is to make. I have been buying the canned stuff for years. No more! Thanks so much! Subscribed.
That is awesome!
Loved this!!! Thank you. I can tell you are an amazing cook by watching. I'm making these this evening.
Have fun!
Mandolins are great. They can some times add a good mystery meat to the mix.
Making a case of this for my sons 51st birthday . Happy Birthday US Army Sergeant Noah M!!
You can water bath can this recipe for 15 minutes in pint jars. They are very good !
Just made this. Once you balance the salt / sweet levels it tastes amazing - can't wait to try it after it sits in the jars. I added some whole cumin seed and Mexican oregano as well as the bay leaves - honey is a great idea really balances the vinegar.
I did need to make additional brine for the jars an extra cup for sure. Better to make lots at the start and balance it all at once. I sliced the carrots more thinly than the jalapeño on the mandolin.
that is awesome!
@@ATXHotSauce I have eaten a jar and it is fantastic, is this suitable for hot water canning?
"This is the only thing I recommend not doing while you've been drinking. Mandolining. Everything else is probably fine" - I'm paraphrasing but that cracked me up, sir. Thanks for the videos.
Thank you for the warning about the mandolin. I once sliced the tip of my finger off on a deli slicer. It was only about 1/16 of an inch but it was one of the most painful things I've ever experienced. And, it took a long time to heal. So, yeah, be reeeeealy careful using the mandolin.
Best to get knife proof gloves and be on high alert as if you’re handling a dangerous weapon.
Me too.
lovely
Are these shelf stable?
yes they are! PH levels around 3.6
Maybe you can get Tilman Fertitta to include you on his next SPAC lol .... Thanks for sharing these
That would be cool
May I ask what brands those digital meters are? I will definitely need those once I start bottling my sauces.
I also meant to ask what method you use to wash your cans/bottles, etc.
www.amazon.com/gp/product/B01ENFOHN8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
We use our dishwasher for the cleaning and Star San for sanitization
"Still have all my fingers" lol
HA
I will admit, I was using my mandolin to slice potatoes one time, got distracted and took nearly the entire side of my little finger off. However, in my defense, I'm not sure who ended up getting that bite, but no one complained, so it wasn't a total loss.
hahahhaha
Can you water bath can this?
I see you jarred up the Jalapenos while they were still hot, is that safe?
better to Jar them hot .. think pickles .. seals the jar and kills the bad stuff
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You know how sometimes jalapeños are real weak almost like a sweet pepper with just a tad bit of heat and then others will knock your socks off like way hotter than a jalapeño should be? I wonder if the superhots have that same issue. And I wonder what makes a pepper more or less hot than it's target should be. With superhots I havnt noticed this because no matter what even if it may be a weak one I can't tell cause it's still so dam hot I can't tell the difference lol but I'm sure it happens and no one knows the difference
i agree not all peppers are made equal
After I sliced the tip of my finger off with a mandolin I started using a filleting glove.
Great advice for sure!
A little calcium chloride will also preserve crunch!
Thanks for the tip!
Yeah a chunk of my thumb was taken off by a mandolin lol
No fridge needed until you open it.
The slicer sccares me.
i wouldn't ever use a mandolin, those things look like a cobra waiting to strike
Music to damn loud.
we are working on that .. thanks for the input
Cut the end of my thumb off! Thx