THE BALSAMIC PEPPER-BOLT

(Our Play on Spiced Pickled Jalapeños)

THE BALSAMIC PEPPER-BOLT

Ingredients: 10 Fresh Jalapeños (sliced), 1 tsp Cumin seeds, 1 tsp Black peppercorns, 2 cloves Garlic, 200ml Apple cider vinegar, 100ml Water, 1 tbsp Sugar, 1 tsp Salt...

Ingredients

  • 10 Fresh Jalapeños (sliced)
  • 1 tsp Cumin seeds
  • 1 tsp Black peppercorns
  • 2 cloves Garlic
  • 200ml Apple cider vinegar
  • 100ml Water
  • 1 tbsp Sugar
  • 1 tsp Salt

Cooking Method

  1. The Scorch Dry-toast cumin and peppercorns in a pot until fragrant.
  2. The Bloom Add vinegar, water, sugar, and salt; bring to a rolling boil to swell the spice oils.
  3. The Swell Add the jalapeño slices and garlic; boil for exactly 1 minute.
  4. The Finish Remove from heat and let cool in the liquid; the peppers will turn a dull green as they absorb the acid.
  5. The Final Flourish Store in a jar and use as a raw spicy hit for all dishes.

Cuisine: Mexican

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