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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.