Olive oil, to coverI 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.