Roasted Hot Peppers in Soy Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 Korean hot green peppers or jalapeno peppers
4 Korean hot red peppers or other hot red peppers
3 Tbsp. soy sauce
1 Tbsp. rice wine or vermouth
1 green onion, white and pale green part only, finely minced
2 garlic cloves, crushed and finely chopped
1 Tbsp. toasted sesame seeds
1 walnut half, finely chopped
1 Tbsp. sesame oil
1 tsp. freshly ground black pepper
1/2 tsp. salt
Instructions:
Wash the hot peppers and pat them dry. Roast the peppers under a broiler or on the stovetop until all sides are broiled and blistered, but not charred. Discard the stems and chop the peppers crosswise into 1/4″ rounds, seeds and all.
In a small bowl, combine all the ingredients and mix well. Store the leftovers in a tightly sealed container in the refrigerator.
Yields 1 cup.
A great accompaniment with grilled meats.
Recipe by Dave DeWitt.