Red pepper marmalade

4 servings

Ingredients

Quantity Ingredient
4 Red peppers
2 tablespoons Groundnut oil
1 Onion; finely chopped
3 Garlic cloves; finely chopped
1 Red chilli; seeded and finely
; diced
1 teaspoon Sugar
2 tablespoons Red wine vinegar
200 millilitres Chicken stock
2 Tomatoes; peeled, seeded and
; diced

Directions

Method 1 Preheat the grill until hot. Place the peppers on the rack and cook for 20-30 mins until blistered and charred on all sides. Transfer to a polythene bag and leave until cool enough to handle, then peel, remove the seeds and cut the flesh into 2.5cm/1" dice.

2 Heat the oil in a pan. Add the onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and sweat for another minute.

Add the red peppers, chilli and sugar and sweat for 2 minutes, stirring until well combined.

3 Add the vinegar and boil fast until reduced by half. Stir in the stock, reduce the heat and simmer gently for 15-20 minutes or until very thick.

4 Add the tomatoes and cook for 3 minutes, stirring frequently. Serve warm.

This will keep well in the fridge for up to a week.

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