Homemade Pickled Jalapenos
How spicy do you like it? I personally can’t live without. Yes I’m that chef that stocks up all the hot sauces you can think of. It rules my condiment section, from tabasco, siracha, tapatio, sambal, xo sauce, chili blackbean sauce, frank’s hot sauce…you know it I have it. I’m also a huge fan of fresh spice that comes from fresh chilis. Jalapenos are one of my favorites as it brings not only spice bit also a hint of fresh pepper to your dish. My family use to pickle jalapenos in jars of soy, garlic, chili oil, and cilantro. I grew up watching them eat it as a side dish. They would take on and put it in their noodle soups, or chop it up to eat with their dumplings and even mix with their steamed rice. I grew to love this dish and now make it myself. Be careful though, not all jalapenos are made the same. Some seeds tend to be way spicier than others so I would stick with taking smalls bites at it before you chomp down on it. Store these in your fridge and toss into dishes, like soups, noodles, dumplings, sandwiches, and even salads.
1/2 lb jalapenos sliced into halves or quarters depending on how large you want the spears to be
3 cups soy sauce
1 cup sugar
3 tablespoon chili oil
1/4 sesame oil
1/2 cup vinegar
2 tablespoon minced garlic
1/2 cup thinly sliced red onions
1 tablespoon chili flake
1. Place everything in a pot except your jalapenos and bring to boil so the sugar melts.
2. Turn heat off and let it cool
3. Place the marinade and the jalapenos in a glass jar and close with a tight lid.
4. Let it marinate in the jar and enjoy after 3 hours.
5. The jalapenos will keep for 2 weeks.