Spicy Bell Pep­per Jam

Food & Wine - - RECIPES -

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.

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