Pickled Jalapeño Salsa (GF, DF, Vegan Option)

Recently I received an abundance of jalapeños from Farm to People & decided to pickle them because I knew I wouldn’t be able to use all of the fresh peppers before they went bad. Having a CSA or farm box delivered to my apartment brings a beautiful cycle of produce through my apartment, which I feel lucky to have, but creates a puzzle to solve. I am forever cleaning out the fridge, which makes following recipes slightly harder. This pickled jalapeño salsa was a result of just that. I wanted to pickle the fresh jalapeños, but I already had some pickled in my fridge. In order to use them up, I made this salsa…

Ingredients:

-1/2 cup olive oil (preferably a good tasting option that you like, but whatever you have on hand will do)

-15 slices of pickled jalapeños (For my Easy Pickled Jalapeño Recipe, click here. For the purpose of keeping it green, I only used green slices)

-3/4 cup packed cilantro leaves

-1 clove garlic

-1 tsp apple cider vinegar (preferably a kind with the mother, like Bragg’s)

-Pinch of salt, about 1/8 tsp

-Cracked black pepper

-Juice of 1/2 lime

-1/4 avocado

Directions:

-Add the olive oil to your blender, making sure that it covers the blade in order to blend smoothly. If it doesn’t, add more olive oil until it does.

-Add the remaining ingredients & blend until mostly smooth, some chunks are okay.

-Taste & add more salt or lime juice if needed. If you need more tang, feel free to add in a few extra slices of pickled jalapeños or another dash of apple cider vinegar.

**Please note that while this recipe is vegan, the base pickled jalapeño recipe can be made with honey or coconut sugar, so if you need this to be vegan, use coconut sugar.

I added this salsa to the top of homemade carnitas tacos with corn & heirloom tomato salad, with more cilantro added on top of course. This would also be beautiful drizzled over a batch of roasted seasonal vegetables, a rice bowl, breakfast tacos, eggs of any kind, or even used as a salad dressing over a salad with purple cabbage, cherry tomatoes, you name it. If you’d like to give Farm to People a try, use my code “LILYFEEDSYOU” for $25 off. Otherwise, let me know if you try this recipe & send pictures. I love to see your home cooking!

For your health,

Lily