It’s not your typical dip–whether or not you like spicy things, you’ll love these jalapeños and lemon on your fish, challah, or sourdough.
So, this was totally unexpected. This recipe came from my friend Malky Blum–and I don’t know if you so much call it a recipe, or just an amazing combination… so amazing, that you’ll fight over the bowl (with whoever else tastes it).
The jalapenos mellow out, so if you’re scared of the spicey-factor, don’t be. But they still have tons of flavor and they stay crispy. Throw the jalapeños and lemons on your bread or on top of fish (or whatever else you generally enjoy with dips).
This is the item that I find myself looking forward to pulling out for Shalosh Seudos time.
Lemony Jalapeños
Ingredients
- 3 jalapenos, thinly sliced and seeds removed
- 1/4 lemon, thinly sliced
- Olive oil, to cover I use extra light. Canola can also be used.
- ½ tsp black pepper
- 1 tablespoon sugar
- Kosher salt, to cover
Instructions
- Place jalapeños and lemons in a small containers and cover with olive oil. Sprinkle with sugar and black pepper and give a little stir.
- Cover the whole surface with salt. (How much salt? Whether it’s lightly covering or a thicker layer, it doesn’t so much matter. The salt takes the spiciness out of the jalapeños and we found that whether people used less or more generous amounts–the recipe still worked!)
- Cover and refrigerate at least 2 hours (I make it Friday morning and it’s good by Friday night). Stir and serve.
Looks so interesting and different, can’t wait to try it! I always hesitate to use olive oil in recipes like this because it gets solid in the fridge. Do you just take it out early enough to warm up, or use another oil?
I use extra light olive oil and find that it doesn’t get solid in the fridge. However this can be made using canola oil, I have tried it and it’s still great!
This was a major hit, thank you! It will definitely be a regular on our Shabbos table ongoing
Thank you for coming back with your feedback!
Do you think I can replace the sugar with honey? Sounds amazing!
We’ve never tried it – please let us know if you do!
Can it work with a different oil such as avocado oil?
yes
Looks amazing! We like really spicy foods. Would cutting back or putting only a drop of salt help?
Keep the jalapeño seeds for the extra kick.
I loved this recipe! Our new addiction. Thank you for sharing
Was great! I did half a lemon much less oil (the jalapeños/lemon let out its own juices so it’s not necessary to have the oil cover) and I added a nice sprinkling of dill spice. Was delicious! Thanks for another super easy and successful recipe!
how do you cut the jalapenos in a circle like the picture but still remove seeds
What do you do with all the extra oil after all jalapenos are finished? any ideas
Can I use extra virgin olive oil if I generally enjoy the taste or will it totally overpower the other flavors?