Chile Jam

By á-47

Can be used as a relish with cream cheese.
Keeps up to a month in the refrigerator.

Ingredients

• 12 jalapenos, seeded and halves
• 2 ripe tomatoes
• 1 small onion, finely chopped
• 1 green apple, finely grated
• 1/2 cup red wine vinegar
• 1/2 cup sugar

Preparation

Step 1

Preheat 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, coved in refrigerator for up to 1 month.