fr

Marinated jalapeños with Blonde de Chambly

Appetizers

Ingredients

MAKES 350 ML

 

Marinated jalapeños

• 250 ml Blonde de Chambly

• 30 ml cane sugar

• 15 ml salt

• 125 ml white vinegar

• 5 large Jalapeños peppers, finely sliced

A participation of

Pascal Bisson

Chef

Preparation

• In a saucepan, mix sugar, salt and vinegar. Cook on medium-high heat while stirring until the salt and sugar are dissolved and remove from heat.

• Add the beer and pour in a preserves jar.

• Refrigerate for about 20 minutes.

• Add the peppers in the jar and close tightly.

• Refrigerate for at least 24 hours.

• Serve on nachos, in a burger or any other tasty dish to add some kick.

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