Jalapeño Mignonette Recipe | Saveur

True to Lira’s eclectic fashion, this preparation begins with a cold pickle brine. It is poured over seeded jalapeño rings and then strained—the slices provide more surface area for flavor extraction, while the brine mellows the pepper’s heat. This recipe makes a bit more pickling liquid than is required for the mignonette, but the brine keeps well in the refrigerator and can be used in vinaigrettes, cold salads (such as a crisp slaw from whatever brassicas you have on hand), and of course, for pickling other vegetables.

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