Pepper Jam 370.
(photo credit: Laura Frankel)
This is my favorite time of year at the Farmer’s markets. The growing season comes to a crescendo for the next few weeks with peppers, tomatoes, eggplants of all sizes, colors and shapes. I am tempted by plums, apples, peaches, berries and funky shaped onions and potatoes. It is a chef’s dream, come true.
I loaded a bag of gorgeous peppers and several ripe tomatoes and headed home. I made this delicious Pepper Jam and plan on serving it dolloped on top of steaks, chicken, pasta, grilled vegetables and most simply of all, grilled bread with cheese.
1⁄3 cup extra-virgin olive oil
6 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into 1⁄4" strips (green peppers do not really work for this)
1 small hot pepper, diced (optional)
10 cloves garlic, thinly sliced crosswise
4 medium ripe tomatoes, rough chopped
1⁄2 medium white onion, thinly sliced
Small handful of fresh thyme stems
1 large handful of fresh basil leaves
1 tablespoon sugar
Kosher salt and freshly ground black pepper, to taste
3 tablespoons red wine vinegar
1. Heat oil in a large saucepan over medium heat. Add peppers, garlic, tomatoes, onion, fresh herbs, sugar and half a cup of water.
2. Reduce the heat to low and cook, partially covered and stirring occasionally, until peppers are soft, about 1-1 ½ hours.
3. Stir in vinegar and transfer to a serving bowl.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.
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