Prep 15 mins
Cook 0 mins
Hot, salty, and a little sweet! Chile fanatics will be happy to munch on these just as they are, and they also go great with rice and scallion pancakes! A traditional banchan made with soy sauce, lemon zest and brown sugar.
- 3 large fresh jalapenos, sliced 1/8-inch thick (about 4 inches)
- 1⁄2 cup soy sauce
- 1⁄2 cup water
- 2 teaspoons grated lemon zest
- 2 teaspoons packed dark brown sugar
- 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.
- Chilled jalapenos will keep chilled 3 days.
You taste the soy first, then the heat. I couldn't see myself munching on these, but I sure like them on a sub or in the rice and the eggs, as suggested. Made for ZWT 6.
Awesome recipe! I believe it is from Gourmet Magazine...I can never wait the 8 hours to start eating them. Good well before the 8 hours and well beyond the 3 days.