Mission Street Marinated Jicama Pickled Jalapeno Recipes

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MARINATED JICAMA APPETIZER

Four ingredients and two steps is all that you need to make this interesting appetizer - perfect to be served at your next party.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 42

Number Of Ingredients 4



Marinated Jicama Appetizer image

Steps:

  • Cut jicama slices into desired shapes, using cookie cutters.
  • Arrange slices on serving plate. Drizzle with lemon juice. Sprinkle with salt and chili powder. Cover and refrigerate at least 2 hours to blend flavors.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 60 mg

1 jicama (about 2 pounds), peeled and cut into 3/8-inch slices
1/4 cup lemon or lime juice
1 teaspoon salt
1 teaspoon chili powder

MISSION STREET MARINATED JICAMA & PICKLED JALAPENO

Make and share this Mission Street Marinated Jicama & Pickled Jalapeno recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 20m

Yield 16 serving(s)

Number Of Ingredients 8



Mission Street Marinated Jicama & Pickled Jalapeno image

Steps:

  • Slice the skin off of the jicama. Cut jicama into 1/4 inch slices, then 1/4 inch batons.
  • In a large plastic bag, add lime juice, nam pla and sugar. Mix well and then add the jicama cubes.
  • Refrigerate for at least 30 minutes, or even better, overnight.
  • Slice jalapenos into 1/8th thick coins. Add coins to a large storage container.
  • Combine vinegar, water, and sugar in a small saute pan. Bring to a boil.
  • Remove from heat and pour over coins and allow to cool thoroughly. Refrigerate overnight.

Nutrition Facts : Calories 68.4, Fat 0.2, Sodium 358.8, Carbohydrate 15.4, Fiber 4.5, Sugar 9.2, Protein 1

1 large jicama
3 tablespoons lime juice
4 tablespoons nam pla
1/2 teaspoon sugar
1 lb red jalapeno
1 1/2 cups white vinegar
1 cup water
1/2 cup sugar

PICKLED ASPARAGUS

Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!

Provided by Behr

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Yield 15

Number Of Ingredients 11



Pickled Asparagus image

Steps:

  • Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  • Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
  • In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
  • Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  • Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Nutrition Facts : Calories 41.4 calories, Carbohydrate 10.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 2156.6 mg, Sugar 9.3 g

30 asparagus spears
⅓ cup coarse salt
2 quarts cold water
1 ⅔ cups distilled white vinegar
⅔ cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 ½ teaspoons dill seed
1 white onion, sliced into rings
½ teaspoon chili pepper flakes
2 sprigs fresh dill

JALAPENO RIBS

These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. I always make them for my husband's birthday. -Shirley Manthey, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 15



Jalapeno Ribs image

Steps:

  • In a small bowl, combine the first six ingredients; rub onto both sides of ribs. Place ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until tender. , Meanwhile, in a large saucepan, combine sauce ingredients; simmer, uncovered, for 30-40 minutes or until thickened. , Grill ribs, uncovered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat remaining sauce and serve with ribs.

Nutrition Facts : Calories 937 calories, Fat 56g fat (21g saturated fat), Cholesterol 223mg cholesterol, Sodium 1651mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 56g protein.

4 teaspoons brown sugar
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon pepper
1/8 teaspoon garlic powder
3-1/2 to 4 pounds pork spareribs
JALAPENO BARBECUE SAUCE:
2 cans (8 ounces each) tomato sauce
2/3 cup packed brown sugar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
2 teaspoons beef bouillon granules

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