This recipe will make about 4 cups. I'm using it to top turkey burgers, but this will go great with all fowl, fish, and meat. It's especially good with a roasted pork tenderloin. Spread on a slice of french bread and top with some goat cheese, add a great glass of wine and viol, instant cocktail party! In the refrigerator, it'll keep for about a week.
2 Vidalia onions, sliced thinly
good olive oil
2 1/2 # ripe plum tomatoes, cored and coarsely chopped
1 C. dark brown sugar
2 Tbsp. fresh squeezed lemon juice
1 Tbsp. fresh grated ginger
1 Tbsp. fresh minced garlic
2 Tbsp. balsamic vinegar
1/2 tsp. cumin
1/2 tsp. coriander
kosher salt and fresh cracked black pepper, to taste
In a heavy medium sauce pan, heat 3-4 Tbsp. olive oil over medium high heat until rippling. Add onions and cook until they become caramel brown, stirring often. This will take about 20-25 minutes.
Add the rest of the ingredients to the pan and bring to a boil, stir often. Reduce heat and simmer stirring occasionally. Cook until mixture thickens and becomes the consistency of jam, about 1 hour and 15 minutes. Taste and correct seasoning with salt and pepper. Cool mixture completely in a water bath. In the refrigerator this will keep for about a week. Serve and Enjoy!
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