Recipe: Broccoli with Chili Oil (using jalapeno and shallot)

BROCCOLI WITH CHILI OIL

FOR THE CHILI OIL:
1 medium jalapeno chili with half the seeds and veins removed, minced
1 shallot, minced
1/3 cup mild olive oil or blended vegetable oil
3 tablespoons water
1/2 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon ground white pepper
FOR SERVING:
Broccoli florets from 5 stalks, steamed 5 minutes

In small saucepan, heat jalapeno, shallot and oil over medium heat several minutes. Let stand 5 to 10 minutes for flavors to meld.

While oil is still warm, stir in 3 tablespoons water, sugar, salt and pepper.

TO SERVE:
Spoon flavored oil over steamed broccoli; gently toss.

Makes 4-6 servings
Source: St. Louis Post-Dispatch, September 18, 2000