In light of the National Championship game tonight that will determine the best college football team of 2012, I decided a gameday snack was in order. Over the summer, T & I had the opportunity to try out mini sweet peppers through our CSA. Expanding our pepper knowledge from the more common green/red/yellow and jalepeno peppers, mini sweet peppers proved to be quite the treat.
In answer to your question...Yes, this is as delicious as it looks.
Step One: Gather the ingredients. Mini sweet peppers can be found year-round in the produce section of most grocery stores, and are usually pre-packaged in a clear plastic bag.
Step Two: Combine all ingredients in a saucepan over medium-high heat. Simmer for 5 minutes then reduce heat and continue simmering 20-30 minutes, or until consistency is syrupy. Remove from heat, and allow to cool before serving.
|Recipe adapted from Harmony Valley Farm|
SWEET PEPPER MARMALADE | Yield: 1 1/2 C | Total Time: 40 min.
1 1/4 C sweet peppers, diced
1 C onion, diced
1 C sugar
1/3 C apple cider vinegar
1/3 C white distilled vinegar
1 tsp red chili flakes
Serve with goat cheese, brie, mozzarella, crackers or pretzels.
Combine all ingredients in a medium saute pan over medium-high heat. Simmer for 5 minutes, then reduce heat and simmer another 20-30 minutes until liquid is syrupy. Pour into a glass container, let cool, and store in the fridge. The consistency of the marmalade will vary depending on how long you boil down the liquid and how syrupy it is when you take it off the heat.
This marmalade keeps several weeks in the fridge, or can be canned and stored much longer if you are lucky enough to have canning tools.
Sweet pepper marmalade also makes an excellent compliment to a warm panini sandwich or a toasted bagel with cream cheese. I just love the spicy little kick that comes from the hot chili flakes!
Have you ever tried making any homemade jams, jellies, or marmalades?