Recipe: Onion and chili jam
November 02, 2011
Like every year, I used my Jamy chili to prepare the chilli jam.
I also added some Aji Amarillo, similar to Jamy (both belong to the family Baccatum), with thick pulp and a fruity aroma.
I wanted to create a new recipe so this year I used onions, that added a touch of sweetness to this jam.
Onion and chili jam
250g Jamy and Aji Amarillo chilies
Chop the onions and cut the apple into thin slices, then put them in a saucepan over low heat and cook for 40 minutes.
Meanwhile, remove the stalk from the chilies and blanch for 10 minutes. Drain, peel and remove seeds, then add to the onions and blend until smooth.
Add the sugar and cook 20 minutes.
Two years ago:
Mandioc bread with bacon and mint
This goes to Cook (almost) anything at least once, handler of Weekend Herb Blogging.
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