Chile Jam
Above all, it is in the heart of chilean patagonia, an massive area.
Recipe Summary Chile Jam
Can be used as a relish with cheese. Add to soups for a kick.
Ingredients | Torres Del Paine National Park Patagonia Chile12 jalapeno peppers, seeded and halved2 ripe tomatoes1 small onion, finely chopped1 green apple, finely grated½ cup red wine vinegar½ cup white sugarDirectionsPreheat 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.Info | Torres Del Paine National Park Patagonia Chileprep: 25 mins cook: 35 mins total: 1 hr Servings: 8 Yield: 8 servings
TAG : Chile JamSide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,
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