| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive08 | 1 | servings | |
INGREDIENTS
| 1 1/4 | lb | Red or yellow onions; chopped fine, |
| (about 4 cups) | ||
| 3 | tb | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | Fresh jalapeno chilies; seeded, minced | |
| 2 | tb | Honey or sugar |
| 3 | tb | Red wine vinegar -; (to 4 tbspns) |
| 1/4 | c | Water |
INSTRUCTIONS
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. This recipe yields 2 cups. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9142 broadcast 06-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 12-05-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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