Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook time: 10-15 min.
Difficulty: 1

Zo wanted some sauerkraut when we were having Jalapeno Cheddar bratwursts last summer but we did not have any canned and did not have the necessary items. So we read a few recipes online for Hot dog toppings and came up with this. It is also great on pork chops, grilled chicken, tofu and steaks.

1 medium sweet onions (Julienne)
1 medium jalapeno (seeded and diced)
1/4 cup champagne vinegar
2 tbsp brown sugar
2 tbsp stone ground mustard
2 tbsp honey Dijon or spicy Cajun mustard (depends on if you want spicy or sweet)
2 tsp mediterranean white wine (or water)
2 pinches of kosher salt
crack pepper
2 tbsp extra virgin garlic olive oil

Heat olive oil in small skillet over medium heat. Add onion, jalapeno, a few cracks of pepper and salt sauteing for (5-7 min.)

In a small bowl mix vinegar, sugar, mustards and wine. Pour over onions and jalapeno and let cook 5-7 minutes or until thickened.

Serve hot! We had it on hotlink on garlic buttered buns with seasoned curly fries.

Additional uses for this recipe:
1. serve on grilled chicken, pan seared steaks, pork chops, tofu and hot sandwiches.


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