Soy-Pickled Jalapeños

Soy-Pickled Jalapeños
Soy-Pickled Jalapeños
Green chiles pickled in soy sauce and vinegar are a traditional Korean banchan, so food editor Lillian Chou, who created this menu, was surprised when she discovered a similar dish made with jalapeños and soy sauce at a taco bar in Mexico. But it's no wonder the combination has universal appeal. Here, Chou calls for brown sugar and lemon zest in place of vinegar, and the ingredients hit all the right spots: hot, salty, and a little sweet. Chile fanatics will be happy to munch on these just as they are, but the jalapeños and their liquid also make a terrific accompaniment to the first course of <epi:recieplink id="3510910">shrimp and scallion pancakes.</epi:recieplink>
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Side Vegetarian Quick & Easy Korean Lemon Healthy Vegan Jalapeño Soy Sauce Boil Gourmet
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 2 teaspoons grated lemon zest
  • Carbohydrate 10 g(3%)
  • Fat 0 g(1%)
  • Fiber 1 g(6%)
  • Protein 5 g(11%)
  • Saturated Fat 0 g(0%)
  • Sodium 3506 mg(146%)
  • Calories 60

Preparation Combine all ingredients in a small heavy saucepan and bring to a boil. Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours. Cooks' note:Pickled jalapeños keep, chilled, 3 days.

Preparation Combine all ingredients in a small heavy saucepan and bring to a boil. Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours. Cooks' note:Pickled jalapeños keep, chilled, 3 days.

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