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8 servings
Ingredients:
12 jalapeno peppers, seeded and halved2 ripe tomatoes1 small onion, finely chopped1 green apple, finely grated1/2 cup red wine vinegar1/2 cup white sugar
Instructions:
Preheat oven to Broil.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.
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