directions
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1
Place the onion and olive oil in a large skillet and cook until softened, about 10 minutes
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2
Season with salt and pepper
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3
Add the jalapeno and cook 1 minute more
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4
Add honey or sugar and cook 1 minute
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5
Add vinegar and cook until almost all liquid is evaporated
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6
Add the water and simmer, stirring often until slightly thickened and very tender, about 10 minutes
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7
Serve immediately or refrigerate up to 2 days
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8
Reheat before serving. Yield: 2 cups SUGGESTED USE: Serve this with a pork loin or pork tenderloin
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9
It is especially nice when the meat is flavored with lime or lemon like the Garlic Lime Marinade (page 58) or the Lemon Vodka Marinade (page 110).
Red Onion Jalapeno Marmalade
ingredients
- 1-1/4 pounds red onions, chopped
- (about 4 cups)
- 3 tablespoons olive oil
- 2 jalapeno chilies, seeded and minced
- 2 tablespoons honey or sugar
- 3 tablespoons red wine vinegar
- 1/4 cup water