Wednesday, January 13, 2010

Garden Pepper Marmalade

Recipe is from Chef Cassadee Dabney with Ashley's at the Capital in Little Rock. This marmalade adds a little sweet and spice to pork or fish or try it on a slice of hot, buttered corn bread!


4 cups thinly sliced mixed peppers
2 cups white wine vinegar
1 1/2 cups white sugar
Pinch of salt


Place all the ingredients in a heavy bottom, non-reactive pot.

Stirring often, simmer on low until the sugar begins to caramelize, about 30 minutes.

Cool and transfer to a sterilized jar.

This will keep in the refrigerator for 6 months.

No comments:

Post a Comment