Spicy Bell Pepper Jam
ACTIVE 35 MIN; TOTAL 1 HR 30 MIN MAKES 1 QT.
This super-concentrated condiment gets its bright red color from beets and balanced sweet heat from fresh chiles.
1 cup plus
2 Tbsp. grapeseed or other neutral oil, divided
21 oz. red bell peppers, roughly chopped
1 lb. carrots, peeled and thinly sliced
1 lb. beets, peeled and thinly sliced
2 to 3 red Fresno chiles, stemmed and thinly sliced
1/2 cup tomato paste
3 large garlic cloves, chopped
1 Tbsp. ground blue fenugreek
1 1/2 tsp. kosher salt
3/4 tsp. coriander seeds, crushed
1. Heat 1 cup oil in a large saucepan over low. Add bell peppers, carrots, beets, and two-thirds of the sliced chiles. Cover and cook, stirring occasionally, until vegetables begin to steam, about 15 minutes. Increase heat to medium, and cook, covered, 30 minutes. Taste vegetable mixture to see if it is spicy enough; if necessary, add remaining one-third sliced chiles. Cover and cook until vegetables are very soft and starting to fall apart, about 45 minutes. Remove from heat.
2. Stir in tomato paste, garlic, fenugreek, salt, and coriander. Let cool 15 minutes. Transfer mixture to a food processor, and process until smooth, about 1 minute.
3. Spoon pureed mixture into a quart-size sterile glass jar with lid. Top with remaining 2 tablespoons grapeseed oil to prevent oxidation. Let cool to room temperature. Attach lid, and refrigerate up to 2 weeks.