These are great on quesadillas, black beans, and in Cornmeal-crusted Oyster and Black-eyed Pea Salad with Jalapeño Dressing (p. 123).
Recipe information
Yield
makes about 1 pint
Ingredients
12
fresh jalapeños, split lengthwise and seeded
1
cup red wine vinegar
3
/4 cup sugar
1
tablespoon salt
Need to make a substitution?
Preparation
Place the jalapeños in a large bowl or glass container or jar. Bring the vinegar, sugar, and salt to a boil in a small saucepan over medium-high heat. Simmer the liquid over low heat for 20-30 minutes, then pour over the jalapeños; marinate them for 15-20 minutes. Cool the liquid completely, and refrigerate until needed.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.