I first tried this mixture at a Filipino family party with Sarah. I’ve been hooked ever since, and Danielle’s mom gave me a bunch of fresh jalapeno’s from her garden so I thought I’d put them to good use.
You will need:
To make this simply chop your jalapeno’s into quarter sized circles. Remove as many as the seeds as you can or you might get the hiccups for twenty minutes like I did the first two times I ate this plain. Add in half soy sauce and half balsamic vinaigrette until the jalapeno’s are covered (this is all dependent on how many jalapeno’s you use). Refrigerate for an hour before serving.
The whole sauce is great on rice or in a stir fry to spice everything up. The jalapeno’s soak up the salty, tangy bite of the soy and balsamic and infuse a little of their spice into the liquid portion. Many people just use the juice to throw on their dish, or plate for dipping vegetables in. This has the least amount of spice, but just enough to make your plain dish sparkle. The jalapeno’s can be eaten alone, or placed inside a burger, or strewn into your salad for an extra kick.