Southwestern Pickled Anchovies

Ingredients

In this adaptation of Boquerones en vinagre, we incorporate the bold and spicy flavors of Southwestern American cuisine. By adding jalapenos and cilantro to the marinade, we infuse the dish with a distinct Southwestern twist. This variation brings a new level of heat and freshness to the traditional Spanish dish, creating a unique and exciting flavor profile. We alse have the original recipe for Boquerones en vinagre, so you can check it out.

• 1 pound (450g) fresh anchovies, cleaned and deboned 1 pound (450g) fresh anchovies, cleaned and deboned
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1 jalapeno pepper, thinly sliced 1 jalapeno pepper, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 18g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the white vinegar, lime juice, jalapeno pepper, garlic, cilantro, salt, and black pepper. Mix well to combine.
2. 2.
   Add the cleaned and deboned anchovies to the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Once marinated, remove the anchovies from the bowl and transfer them to a serving dish. Discard the marinade.
4. 4.
   Serve the Southwestern Pickled Anchovies as an appetizer or a tapas dish. Garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Anchovies — Make sure to clean and debone the anchovies properly before marinating them. This will ensure a smooth eating experience without any unwanted bones.

Tips & Tricks

• If you prefer a milder heat, remove the seeds from the jalapeno pepper before slicing.
• For an extra burst of flavor, add a pinch of cumin or smoked paprika to the marinade.
• Serve the Southwestern Pickled Anchovies with crispy tortilla chips or toasted baguette slices for a delicious appetizer.

Serving advice

Serve the Southwestern Pickled Anchovies chilled as an appetizer or a tapas dish. They can be enjoyed on their own or paired with other Southwestern-inspired dishes.

Presentation advice

Arrange the Southwestern Pickled Anchovies on a platter, garnished with fresh cilantro leaves. Serve them alongside colorful sliced bell peppers and lime wedges for an eye-catching presentation.