Soy-Pickled Jalapeños
Ingredients:
2 cups sliced jalapeno peppers (cut into thin rings)
3/4 cup soy sauce
2 teaspoons garlic (minced)
1/2 cup rice wine vinegar
1/2 cup water
2 tablespoons dark brown sugar (packed)
2 limes (zested and juiced)
2 teaspoons cumin seeds (toasted and crushed)
Method:
·
Combine all ingredients in a small heavy
saucepan and bring to a boil
·
Remove from heat and cool to room temperature,
stirring occasionally. Pour into a
sterilized jar and seal with a lid.
Steep in refrigerator for 2 days before using.
I classify this as Fusion because the flavor profiles may seem Asian on first glance. The end result is far more broad. While these are good as a garnish for Udon/Ramen dishes for sure, the lime and cumin notes lend itself to South American palettes as well. Simply awesome on nachos, tacos, and enchiladas. These are the best pickled Jalapenos I've ever had. The stuff in jars found in most "ethnic" aisles don't even begin to compare.
Picture forthcoming.
