You're Not Using The Best Part Of Canned Pickled Jalapeños - Chowhound

Theoretically, you could try using that jalapeño brine in any recipe that calls for any kind of acidic or vinegary kick. It could work well in a vinaigrette, taking the place of some or all of the vinegar from the recipe. It also works as an add-in for dips — especially creamy or cheesy dips where the acid will cut through some of the fatty richness. Guacamole is a great vehicle, too: Many recipes already call…