Shallot-Jalapeño Glaze
Ingredients
A note about gluten: When gluten-free tamari is used, this recipe is gluten free.
2 tsp.
Kowalski's Extra Virgin Olive Oil
1
small shallot, very thinly sliced
½
jalapeño pepper, finely minced
¼ cup
rice vinegar
2 tbsp.
sugar
2 tsp.
tamari
Directions
- In a small saucepan, heat oil over medium heat. Add shallots and jalapeño; sauté until very tender (about 7 min.).
- Add vinegar, sugar and tamari. Increase heat to medium-high heat; bring to a boil.
- Reduce heat to low; simmer, stirring occasionally, until reduced to about ¼ cup (about 10 min.).
- Remove sauce from heat; cool to room temperature before using.
- Sauce may be stored, covered, in the refrigerator for up to 3 days.
