Jalapeno onion marmalade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Red or yellow onions, |
| Chopped fine (about 4 cups) | ||
| 3 | tablespoons | Olive oil |
| Salt and pepper to taste | ||
| 2 | Fresh jalapeno chilies, | |
| Seeded and minced | ||
| 2 | tablespoons | Honey or sugar |
| 3 | To 4 tablespoons red wine | |
| Vinegar | ||
| ¼ | cup | Water |
Directions
In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapenos and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.
Yield: 2 cups
COOKING LIVE SHOW #CL9142
All recipes courtesy of Gourmet Magazine
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