Mary Miso - Recipes for every day - Cookbooks
Jalapeños:
4 jalapeños, sliced
1 dl water
0.5 dl apple cider vinegar
10 g salt
20 g sugar
4 kaffir lime leaves
2 large oxheart tomatoes
2 peaches, sliced
4 kaffir lime leaves, stalk removed, cut into fine strips
5 sprigs of mint, cut into strips
1 spring onion, the green part cut into rings
4 snack cucumbers, cut into rings
Salt and pepper
8 tbsp olive oil
Jalapeños:
Place the jalapeño slices in a box.
Bring the water, vinegar, salt, sugar and kaffir lime leaves to the boil. Pour the stock over the jalapeños. Cover with a lid. Leave to infuse for at least an hour, preferably overnight.
Cut the oxheart tomatoes into very thin slices and arrange on 4 plates.
Mix the peaches with the kaffir lime leaf strips, mint and spring onions and scatter over the tomatoes. Top the salad with the snack cucumbers and jalapeños as desired.
Season to taste with salt and pepper. Drizzle with olive oil and a little liquid from the jalapeños.
