Jalapeno Balsamic Vinegar Food

JALAPENO VINEGAR

Steps:

• Make a one inch slice from the bottom up, into each jalapeno and place into a one pint jar with the garlic, peppercorns and the salt.
• Bring the vinegar to a boil and pour into the jar, covering the peppers. Alow to cool for 1 hour. Cover and store in a cool place out of direct sunlight. The vinegar is ready for use in 24 hours, and will last and improve for about 8 months.

CHEF JOHN'S GAZPACHO

Steps:

• Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
• Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
• Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
• Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

JALAPENO BALSAMIC VINEGAR

Steps:

• place the jalapeno slices into a wide mouthed jar and cover with the vinegar.
• seal and allow to sit for 1 week then serve as a table condiment.