When it comes to chili peppers, I usually prefer the fresh pod, even when I am putting them on nachos. But then there are those times that the pickled pepper is the perfect pick. (Right Peter Piper?) And for those times, I reach for San Marcos brand jalapenos. (I have not been paid any money to endorse this product . . . but I’m willing to listen to offers.)
These are commonly found in most grocery stores—at least here in Texas—and they are quite the crowd pleaser when it comes to spicing things up. They are not too hot—at least for us chiliheads—but they do have a kick to them. I usually get the whole jalapenos packed with pickled carrots and onions (the large can, as a matter of fact), and those are typically the hottest since they still have the seeds and veins. You can also get the cut jalapenos and carrots which are a bit milder, and there are also the sliced peppers (nacho-style) which usually have the least heat.
As far as taste, they have that tang and pop that you expect from a pickled pepper. There is also a little bit of sweetness there as well. And since they start out as a chili pepper, they still bring the heat with them as well. Though typically I find that the pickling process mellows the hotness somewhat, so these are nothing that should scare away the average mortal. You can chop these up and add them to salsa or slice them and put them on nachos or a sandwich or just have them on the side as a spicy addition to a meal.
And these peppers are actually two ingredients in one if you know how to take full advantage of the contents of the can. Most people don’t give a second thought to the brine they are in which is a combination of water, vinegar, salt, sugar, and spices. But don’t throw that out when you are done with the peppers, keep it and use it in all sorts of things. You can use it like a green pepper sauce on greens or other vegetables or add it to any of a number of recipes to give that little extra zing. The tasty brine I find picks up lots of recipes that need just that little bit extra. It is especially good in Mexican dishes, but I also add it to soups, dips, sauces, and more (you will actually see this pop up quite often in recipes I post here).
San Marcos is part of Diaz foods and is based in Puebla, Mexico. The chilis used are grown on the Sinaloa coast and the company is Number 2 in the Hispanic Chili market according to the website. You can find other canned, pickled jalapenos at your local market, but I personally have found San Marcos to be consistently the best and it has long been my go-to brand. And to add a little extra incentive, they are usually one of the most economical choices on the shelf.
Tale of the Tape:
Serving Size: 2 Pieces
Calories: 10
Fat: 0g
Protein: 0g
Carbs: 2g
Sodium: 360mg