Chile Jam recipe
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Ingredients
- 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
Nutrition Info
- 75.9 caloriescarbohydrate: 19.1 gcholesterol: : -fat: 0.2 gfiber: 1.2 gprotein: 0.7 gsaturatedFat: : -servingSize: -sodium: 4 mgsugar: 16.1 gtransFat: : -unsaturatedFat: : -
Directions Chile Jam
Directions
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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.