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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 8 |
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We're about to begin pickling the jalapenos & serranos that are fixing to come out of the garden. Important to have good ways to use the bounty. Found this in The Times-Picayune. Bet it will make a taco salad something mighty special. Ingredients:
5 garlic cloves |
1 tablespoon pickled jalapeno pepper, heaping, chopped |
1 -2 pickled jalapeno pepper, minced |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon hot sauce |
1/4 teaspoon worcestershire sauce |
1 tablespoon sugar |
1/4 cup apple cider vinegar |
1/2 cup olive oil |
1 shallot, finely minced |
Directions:
1. Combine garlic, 1 tablespoon jalapenos and mustard in a blender or food processor and pulse to puree. Add salt, hot sauce, Worcestershire, sugar and vinegar, and puree until smooth. With the blender running, add olive oil in a slow, steady stream. Transfer mixture to a small bowl and stir in the minced shallot and remaining jalapenos.
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