Cooking for Zo

Zo wanted some sauerkraut when we were having Jalapeno Cheddar bratwursts last summer but we did not have any canned and did not have the necessary items. So we read a few recipes online for Hot dog toppings and came up with this. It is also great on pork chops, grilled chicken, tofu and steaks.

Ingredients:
1 medium sweet onions (Julienne)
1 medium jalapeno (seeded and diced)
1/4 cup champagne vinegar
2 tbsp brown sugar
2 tbsp stone ground mustard
2 tbsp honey Dijon or spicy Cajun mustard (depends on if you want spicy or sweet)
2 tsp mediterranean white wine (or water)
2 pinches of kosher salt
crack pepper
2 tbsp extra virgin garlic olive oil

Heat olive oil in small skillet over medium heat. Add onion, jalapeno, a few cracks of pepper and salt sauteing for (5-7 min.)

In a small bowl mix vinegar, sugar, mustards and wine. Pour over onions and jalapeno and let cook 5-7 minutes or until thickened.

Serve hot! We had it on hotlink on garlic buttered buns with seasoned curly fries.

Additional uses for this recipe:
1. serve on grilled chicken, pan seared steaks, pork chops, tofu and hot sandwiches.