Roasted Hot Peppers and Vinegar Soy Sauce

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Roasted Hot Peppers and Vinegar Soy Sauce


8 ea. Jalapeño peppers
8 ea. Serrano peppers
6 tbsp. Soy sauce
2 tbsp. Mirin
2 ea. Green onions, sliced, green and white
1 1/3 tbsp. Garlic, minced
2 tbsp. Sesame seeds, toasted
1 tbsp. Cashews, toasted and chopped
2 tbsp. Sesame oil
1 tsp. Sea salt
2 tsp. Black pepper, ground


  1. Wash peppers and pat dry.
  2. Blister the peppers in a hot cast iron skillet, but do not char.
  3. Pull the stems and discard them.
  4. Chop the peppers to 1/8", seeds and all.
  5. Combine the chopped peppers with all of the remaining ingredients.
  6. Place in a storage container with a lid and refrigerate.

Yield: 2 cups

Serve with confidence.®


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