Roasted Hot Peppers and Vinegar Soy Sauce
Roasted Hot Peppers and Vinegar Soy Sauce
Directions
- Wash peppers and pat dry.
- Blister the peppers in a hot cast iron skillet, but do not char.
- Pull the stems and discard them. Chop the peppers to 1/8", seeds and all.
- Combine the chopped peppers with all of the remaining ingredients. Place in a storage container with a lid and refrigerate.
Ingredients
- 1 tbsp cashews, toasted and chopped
- 8 Contigo® Pepper(s), Jalapeño
- 2 tbsp mirin
- 2 tbsp oil, sesame
- 2 tsp pepper, freshly ground
- 8 pepper(s), serrano
- 2 Peak Fresh Produce® Onion(s), Green, sliced, green and white parts
- 1 tsp salt, sea
- 2 tbsp Toasted sesame seeds
- 6 tbsp soy sauce