THE BALSAMIC PEPPER-SCORCH

(Our Play on Chiles Toreados)

THE BALSAMIC PEPPER-SCORCH

Ingredients: 6 Whole Jalapeños, 1 Onion (sliced into petals), 2 tbsp Soy sauce, 1 tbsp Balsamic vinegar, 1 Lime (juiced), 1 tsp Garlic powder, 1 tsp Salt...

Ingredients

  • 6 Whole Jalapeños
  • 1 Onion (sliced into petals)
  • 2 tbsp Soy sauce
  • 1 tbsp Balsamic vinegar
  • 1 Lime (juiced)
  • 1 tsp Garlic powder
  • 1 tsp Salt

Cooking Method

  1. The Scorch Fry whole peppers and onion petals in 1 tbsp oil on high heat until the skins are blackened and blistered.
  2. The Bloom Whisk soy, balsamic, and garlic powder with a 20ml splash of water; pour into the hot pan.
  3. The Marriage Toss the peppers for 2 minutes until the liquid reduces to a dark, salty syrup that lacquers the skins.
  4. The Final Flourish Finish with raw fresh lime juice and serve as a side for meats.

Cuisine: Mexican

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