Ginger Chili Agrodolce

Photo courtesy of Leanne Valenti - @valentiful

Ginger Chili Agrodolce

by L’Oca d’Oro Chef de Cuisine, Jess Simpkin

Market Ingredients: 

• 1/2 cup honey (@austinwildflowerhoney)

• 1/2 cup ginger kombucha (@buddhasbrew) - or another type of vinegar like red or white wine vinegar

• 1 bunch green onions, sliced, white & green parts kept separate (@bernhardtsfarm)

• 2 Tbl garlic, minced (@bernhardtsfarm)

• 6 hot chili peppers, sliced thin (@simple_promise_farms)

• 8 sweet peppers, sliced thin (@emadi_acres_farm)

• 3 Tbl fresh ginger, minced (@emadi_acres_farm)

• 1 Tbl olive oil (@txhillcountryoliveoil)

Other Ingredients: 

• 1 tsp each salt & pepper, more to taste

Directions:

1. Heat 1 tablespoon of olive oil in a medium-sized shallow pan over medium-low heat.

2. Add the garlic and white parts of the green onion and sweat for around 3 minutes, until tender.

3. Add hot chilis and sweet peppers and cook for about 5 minutes, until tender.

4. Pour in honey and allow to start caramelizing and thicken a bit, which will take around 8-10 minutes. Stir often to prevent the honey from burning.

5. Add vinegar, salt, and pepper and cook until bubbles around the size of nickel start appearing.

6. Add in the fresh ginger and green onion tops and cook, stirring often, for 5 more minutes. At this point you can pull it from heat.

7. It’s now ready to use! Pour over anything to make a sweet and sour masterpiece. Fresh basil is a great compliment to this condiment. It’s also a very stable product and can last 3-6 months refrigerated.

Chef Jess served this agrodolce over tempura fried delicata squash, but this would also be excellent over other veggies like roasted eggplant, seared pork chops, or in a grain bowl.