New Member

[Guest guest]

Hello- I am Carolyn Collins from the Texas Gulf coast. I am very pleased and

excited to have been accepted into this group. I am including a recipe for

Jalapeno Gastrique. Meat eaters use it with meat, fish or seafood. But I like it

on vanilla ice cream.

 

1 cup brown sugar

2 cups vinegar or white wine

5 medium sized jalapenos

 

Instructions:

 

Combine brown sugar and vinegar or wine in a heavy sauce pan. Add cut up and

de-seeded jalapenos. Lightly boil (heavy simmer) this mixture down until it is

reduced by about half and the sauce coats the back of the spoon. Blend the

mixture with a stick blender and pass it through a strainer. Or you can leave

the bits of jalapenos if you like. Drizzle it while warm over hard frozen

vanilla ice cream. Yum! and Ouch!