La Costeña Pickled Jalapeno Nacho Slices
The rising star of a spice, these jalapeño peppers are thinly sliced mixed with water, vinegar, salt, and spices, with no preservatives. La Costeña Pickled Nacho Jalapeño Peppers of classic flavor with natural texture and hot spike, perfect not just for your nachos but also your favorite dishes and snacks.
Give any recipe the spice it deserves with this green hot chili pepper, already cut out for you.
How to Serve Ideas:
- Sprinkle on your nachos or tacos for a spicy Mexican dish
- Top up your bagel or pizza, sandwich or burger
- Scatter on your dip to then spread on your french fries
- Mix in your sauces or salsas
- Fantastic fiery addition to spice up any kinds of dish - stews, salads, smoothies, juices, wraps, quesadillas, etc
The possibilities are endless, simply tap on your creative culinary adventurousness!
The Guinness World Records for most jalapeños eaten in a minute is 16 during the La Costeña Feel the Heat Challenge held in Chicago, USA in 2006.
Named after the capital city of Veracruz, Mexico, where this pepper is traditionally cultivated, jalapeño is a Spanish word for "Xalapa" that means "water place".
In use by the Aztecs prior to the Spanish conquest, in Americas for thousands of years, now it can be part of your tradition, too.
This hot chili can be used in any dish, traditionally in Tex-Mex dishes (Texan-Mexican fusion), Thai recipes, Spanish foods, and so much more.
*more information on wikipedia
Jalapeno Peppers, Water, Vinegar, Iodized Salt and Spices.
Pork Loin in Peach Sauce
*recipe adapted from La Costena's
Makes 4 servings
4 tbsp. minced white onion
2 tbsp. butter
2 tbsp. sugar
1/4 cup white wine
3/4 cup peach syrup
1 tbsp. corn starch
2 tbsp. water
1 cup peach halves in syrup (diced)
¼ cup sliced bell pepper (diced)
Pickled Jalapeno Nacho Slices (chopped)
2 tbsp. minced parsley
21.16 oz. sliced pork loin
1. Sauté the onion in butter, add sugar and cook for 5 minutes. Add the white wine and the syrup.
2. Dissolve the cornstarch in water and add to the mixture, boil and cook for 3 minutes over low heat. Add the peach, bell pepper and Jalapeño Pepper. Season with salt.
3. Season the pork loin with salt and grill.
4. Pour the sauce over the pork loin.