You know what jalapeños taste good with?
Breakfast for dinner.
You get it. Jalapeños are one of my favorite ways to add heat to just about any dish. For those who don’t love spicy food, removing the seeds and ribs and cooking takes almost all the heat out of these peppers, leaving behind a pleasant taste with a bit more bite than a bell pepper.
If you like to keep things hot, you may just love this twist on a classic side: jalapeño caramelized shallots. Basically, I want to put piles and piles of them on everything from steak to eggs to dirty cauliflower rice stir fries. Check out my simple recipe for pan-seared steak and have yourself a championship dinner tonight.
Jalapeño Caramelized Shallots — Serves 2
2 medium shallots
1 tablespoon clarified butter
1/4 teaspoon sea salt
In a medium sautee pan, melt butter over medium-low heat. Slice off the stem end of the jalapeños and discard. Thinly slice shallots and peppers, removing seeds and ribs if desired. Add them to the pan and cook until the shallots start to become translucent. Sprinkle salt over the vegetables and stir to combine. Continue cooking over medium-low heat, stirring occasionally, until the edges of the vegetables start to turn golden and brown, caramelizing in about more 20 minutes.