PETER: This is my version of the classic wontons in chili oil, dialed down a few notches in spice. After three days in the fridge, the soy and garlic brine I use to marinate jalapeños develops a rich, umami flavor that I love to use as a dumpling or wonton sauce. You could also use it to cook with or drizzle over steamed fish or eggs as a finishing sauce. I eat all my dinners at home in the late evening, and by then I want something fast, easy, and light. I always have froz
