Everyone here is likely familiar with one of those fast casual restaurants that makes Burritos the size of raccoons. I love their corn salsa, but there's not a location real convenient for me during the work week, so it's just an occasional treat, especially in that the sodium content in them is pretty high.
1/2 cup apple cider vinegar
2 tablespoons sugar
A pinch of kosher salt
a pinch of crushed garlic
8 jalapeños, thinly sliced
PREPARATION
Remove some or all of the jalapeno seeds (the more seeds, the hotter they are) Whisk vinegar, sugar, garlic and salt in a medium bowl until sugar is dissolved. Add jalapeños; toss to coat. Let stand at room temperature, tossing occasionally, for at least 30 minutes and up to 2 hours. Note: Pickled jalapeños can be made up to 1 day ahead.Assemble the ingredients with salt and pepper and crushed red pepper. It was a perfect blend of hot and cold, creamy and crunchy, sweet and hot. Have everyone make up a plate and serve with some cold beer and iced tea and some fresh fruit for dessert.