How much of the white vein-like material that holds the seeds in the pepper you include determines the heat imparted by the pepper.
This is a vinaigrette without the vinegar. Some flavor components dissolve in oil and some in water or water-type liquids like vinegar. This recipe contains both oil and water to carry more flavors. The water replaces vinegar to prevent acidity from discoloring the vegetables (see Note).
Note: This oil is also excellent on other vegetables. Do not use strong olive oil; its flavor will interfere.
To steam ahead, rinse the broccoli in cold water immediately after steaming to stop cooking. Drain well and store refrigerated in a tightly sealed zip-top plastic bag. When ready to serve, toss with the dressing and reheat briefly over medium heat in a large skillet. Serve immediately.
Enough for 1-1/2 bunches (about 4 stalks) of steamed broccoli
Heat the jalapeno, shallot, and oil in a small saucepan over medium heat for several minutes. Let stand for 5 to 10 minutes for flavors to meld. While the oil is still warm, stir in water, sugar, salt, and pepper. When ready to serve, spoon the flavored oil over the broccoli and toss gently.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.