Filtering by Tag: Jalapeno Piquant

Slow Roasted Jalapeño and Lime Pork Roast

For a spicier version, see a variation below.


1 bone-in pork butt (7 to 9 pounds) 

6 garlic cloves,chopped

1 large onion, chopped

1 jalapeño pepper, ribs removed, seeded, and chopped

1/4 cup fresh oregano leaves, chopped

1 1/2 tablespoons ground cumin

1 1/2 teaspoons chili powder

1 tablespoon salt

1 1/2 teaspoons freshly ground black pepper

1 1/2 tablespoons OLIVE & VINE Jalapeño Piquant balsamic vinegar (see variation below)

1/4 cup OLIVE & VINE Persian Lime olive oil    

2-4 cups dry white wine, depending on size of roasting pan

Lime wedges, optional


Preheat the oven to 300 degrees F.

Place the pork fat side up on a cutting board and score about 1/2” deep in a crosshatch pattern. This will allow the seasonings to sink in.

To prepare the seasoning mix, place the garlic, onion, jalapeño and oregano leaves in a food processor fitted with a steel blade. Process until finely chopped, then add the cumin, chili powder, salt and pepper. Process again about 30 seconds to from a paste, then add the vinegar and olive oil. Process to incorporate all the ingredients.

Rub the pork on all sides with the seasoning mixture and place in a foil covered roasting pan fat side up. Pour enough white wine in the pan to come about 3/4” high on the inside of the pan. Cover with foil and roast for 2 1/2 hours. 

Remove the foil and roast an additional 4 - 4 1/2 hours. Check once or twice during the cooking time to make sure there is enough liquid in pan. Add more wine if needed. The pork in done when the meat is very tender when tested with a fork. 

Remove the roast, cover with foil and let rest for about 15 minutes. Slice 1/2” thick and sprinkle with additional salt if desired. Serve with lime wedges on the side (optional).

Variation: For a spicier version, try Tunisian Harissa olive oil and Serrano Honey Vinegar.

Adapted from an Ina Garten recipe on the Food Network.

Spicy Chipotle Pepper Marinade for Grilling

2 tablespoons OLIVE & VINE Smoky Chipotle Pepper infused olive oil

2 tablespoons OLIVE & VINE Jalapeno Piquant balsamic vinegar

1-1/2 tablespoons Galena Garlic Company Chipotle Barbecue Rub


For each pound of meat, combine all ingredients in a gallon size plastic bag. Add  your selected cut of meat and marinate in the refrigerator for at least 2 hours for pork and chicken, and 1 hour for beef, before grilling.


Homemade Mustard

One of the primary ingredients in mustard is vinegar, so the quality of the vinegar makes a huge difference in the final outcome. Try some of our favorite flavors in this recipe or experiment with your own! 

1 cup ground yellow mustard seed

2/3 cup vinegar (OLIVE & VINE Sherry Reserva, Vermont Maple Syrup, French Champagne, Serrano Honey, Jalapeno Piquant, Savory Oregano, Peach Mist, Honey Spiked Ginger, Traditional Balsamic Condimento) 

1/3 cup honey (omit this if you are using a sweeter vinegar such as Peach Mist balsamic)

1 teaspoon sea salt


Combine the ingredients in a small saucepan and cook over medium to medium-low heat for approximately six minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing in an air-tight container. 

If you like your mustard spicy, you can refrigerate it at this point which will preserve its fiery characteristic.  If you prefer a more mellow flavor, allow it to sit at room temperature for a day or so before refrigerating.

Makes about 1-1/2 cups.


You can also experiment with adding herbs, infused sea salts, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless!

Use as a condiment or to emulsify a great vinaigrette or marinade.