This recipe is perfect for as a dip or spread on toast with tomato soup!
Begin by draining your pickled jalapeno peppers. I like to use Vlassic that comes in a glass jar. Mince the jalapeno pieces and onion and set aside.
In a saucepan, heat up your oil on medium/high heat. After a few minutes, carefully add your jalapenos, red pepper flakes, onions, and a pinch or two of salt. Stir rapidly until onions appear translucent, but be careful not to let anything burn!
Once onions are soft, turn heat down to low and stir in enough flour so that you have a solid, but not dry and crumbly mixture. Let this "roux" cook for a few minutes.
Next, wisk in a little water or soy milk at a time, making sure to get rid of any lumps. The amount of liquid you add is up to you, depending on the consistency you need. Once you have reached the desired consistency, add more salt (if necessary) and pepper to taste.
Can be served hot or cold, as a dip, sauce, spread-- it even makes a killer mac and "cheese" sauce!!
Enjoy!