Shallot-Jalapeño Glaze

Shallot-Jalapeño Glaze

Makes about ¼ cup


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
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Heat oil in a small saucepan over medium heat; sauté shallots and jalapeño 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 and simmer, stirring occasionally, until reduced to about ¼ cup (about 10 min.). Remove sauce from heat and cool to room temperature before using. Sauce may be stored, covered, in the refrigerator for up to 3 days.