TT NYC | Cheesy-Spicy-Herby Goodness

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Recipe adapted from Peter Entner, Pete Zaaz, Brooklyn, NY

Cheesy-Spicy-Herby Goodness
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Cheesy-Spicy-Herby Goodness from Peter Entner, Pete Zaaz, Brooklyn, NY
  • Pickling liquid
  • 1 cup white vinegar
  • 3 garlic cloves, smashed
  • One 1-inch-wide strip orange peel 
  • 1 tablespoon kosher salt
  • 1 teaspoon granulated sugar
  • Spice
  • 3 large jalapeños, very thinly sliced (preferably using a mandoline) into rounds
  • 1 bunch Thai basil
  • 2¼ cups Cheez-It® crackers
  • ¾ cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons Maldon sea salt
  • 1 to 2 dried Thai red chiles
  1. In a small saucepan set over high heat, bring the vinegar, garlic, orange peel, salt and sugar to a boil. Place the jalapeños in a small bowl. Strain the pickling mixture through a fine-mesh sieve and over the jalapeños, then cool to room temperature. Transfer to an airtight container and refrigerate overnight.
  2. Preheat the oven to 175°. Drain the jalapeños and place them and the Thai basil leaves in a single layer on a rimmed baking sheet. Place in the oven and dehydrate until the leaves and jalapeños are completely brittle and dry, about 2 hours. Remove from the oven and add to a food processor along with the crackers, Parmigiano-Reggiano, sea salt and dried chile(s). Pulse until very fine. Transfer to a pizza-parlor-style cheese shaker and sprinkle over pizza.
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