Recipe for mild hot pepper tomato pickle
Last Updated on
This pickle is super easy to make and is perfect for those that enjoy a little bit of spice in their life. It goes well on tacos, in sandwiches, or just straight out of the jar!
Ingredients:
1 lb. hot peppers (jalapeños, serranos, or a mix)
1 lb. cherry or grape tomatoes
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 tablespoon salt
2 cloves garlic, minced
Instructions:
Wash the peppers and tomatoes. Remove the stems from the peppers and cut in half lengthwise. If using grape tomatoes, cut them in half as well.
Pack the peppers and tomatoes into a clean jar. Combine the vinegar, water, sugar, salt, and garlic in a small saucepan over medium heat. Bring to a boil and then pour over the peppers and tomatoes.
Put the lid on the jar and let it cool to room temperature. Once cooled, store in the fridge for at least 2 weeks so the flavors can meld.
Use:
This pickle is delicious on tacos, burgers, grilled chicken, or pretty much anything else you can think of! It’s also great straight out of the jar.
Tips:
If you want a little less spice, you can remove the seeds from the peppers before cutting them up
