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Marmalade: Jalapeno Onion Marmalade

Source of Recipe

Gourmet Magazine


List of Ingredients

1 1/4 lb Red or yellow onions, Chopped fine (about 4 cups)
3 tb Olive oil
Salt and pepper to taste
2 Fresh jalapeno chilies, Seeded and minced
2 tb Honey or sugar
3 To 4 tablespoons red wine Vinegar
1/4 c Water


Recipe

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