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Chile Jam

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Recipe Summary Chile Jam

Can be used as a relish with cheese. Add to soups for a kick.

Ingredients | Patagonia Chile Wallpaper

12 jalapeno peppers, seeded and halved

2 ripe tomatoes

1 small onion, finely chopped

1 green apple, finely grated

½ cup red wine vinegar

½ cup white sugar

Directions

Preheat oven to Broil.

Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel; allow to cool.

Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes; chop flesh finely.

In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved; bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month.

Info | Patagonia Chile Wallpaper

prep: 25 mins cook: 35 mins total: 60 mins Servings: 8 Yield: 8 servings

TAG : Chile Jam

Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes,