{"id":6862,"date":"2023-03-14T11:11:31","date_gmt":"2023-03-14T15:11:31","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=6862"},"modified":"2023-03-08T21:18:35","modified_gmt":"2023-03-09T02:18:35","slug":"a-pizza-pie-for-moms-jalapenos","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizza-pie-for-moms-jalapenos\/","title":{"rendered":"A Pizza Pie for Mom’s Jalape\u00f1os"},"content":{"rendered":"

So, you know, when you’re in the market and see that jalape\u00f1os are on sale and you think to yourself, “I haven’t made Mom’s Soy Pickled Jalape\u00f1os in a while.”<\/strong> \u00a0Then you buy a couple pounds and make a batch. \u00a0Then you’re sitting on an abundance of these babies. \u00a0You know that feeling? No? Well I do.<\/p>\n

\"\"These peppers are great on so many things; they add a crispy pop of an almost a sweet-spiciness (the kick of the raw jalape\u00f1o is mellowed by the pickling), salty soy, and a nice bit of sour tanginess from the vinegar. \u00a0I use these to top-off sandwiches, eggs, noodle dishes, rice dishes, throw them in a quesadilla, and of course, as a topping on my pizza. \u00a0As I write this, flush with a few jars in my stash now, I can’t believe I went this long since I last made them. \u00a0Instead of making a full 5 lbs, per the original recipe, I only made two separate batches, about a pound per, and adjusted the recipe. \u00a0(*Note: I do prefer to rinse off the salt after the overnight salting, and then press the water out. \u00a0The soy really adds all the salt you need.) *Link<\/a> to original Mom’s Pickled\u00a0<\/em>Jalape\u00f1os recipe.<\/i><\/p>\n

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I like when I can find some red jalape\u00f1os or fresno chilis to add to these.<\/p><\/div>\n

I was making a pizza and taking some pictures featuring recently made pickled asparagus. \u00a0After I made the asparagus pizza, took a few pictures and ate that pizza. Then, I made another pizza just to eat. \u00a0Luckily I did take a few pictures because this one kinda blew my wife’s and my socks off.<\/p>\n

I knew my end game — top the pizza with some of Mom’s Jalape\u00f1os<\/em>. \u00a0I wanted everything on the pizza to sit under the jalape\u00f1os, not only in a literal sense, but so that everything on the pizza served as underlying foundation for\u00a0Mom’s<\/em> “accent” on top. \u00a0I decided no tomato sauce for this one. \u00a0I had some pesto, fresh mozzarella, fontina, soppressata and fresh basil. \u00a0A good comparison would be how a simple version of scrambled eggs with cheese — which is smooth and salty and buttery, — is such a perfect pairing with these chopped pickled jalape\u00f1os. \u00a0I wanted the pizza ingredients and flavors to be more subtle in this same sense, so that the pickled soy jalape\u00f1os really stood out and became the the star accent.<\/p>\n

\"\"The Pizza:<\/p>\n

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