Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Red or yellow onions - chopped fine, (about 4 cups)

  2. 3 tablespoons 45ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

  3. 2 Fresh jalapeno chilies - seeded, minced

  4. 2 tablespoons 30ml Honey or sugar

  5. 3 tablespoons 45ml Red wine vinegar - (to 4 tbspns)

  6. 1/4 cup 59ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapenos and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving. This recipe yields 2 cups.


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