Chile Jam


12 jalapeno peppers, seeded and  halved

2 ripe tomatoes

1 small onion, finely chopped  1 green apple, finely grated  1/2 cup red wine vinegar

1/2 cup white sugar


Preheat oven to Boil.

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.

Rain Arora

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