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| 1 1/4 x ca. 450 g | Red or yellow onions; chopped fine, |
| | (about 4 cups) |
| 3 Esslöffel | olive oil |
| | salt |
| | black pepper freshly ground |
| 2 | Fresh jalapeno chilies; seeded, minced |
| 2 Esslöffel | Honey or sugar |
| 3 Esslöffel | Red wine vinegar -; (to 4 tbspns) |
| 1/4 Tasse | water |
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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.
Recipe
Downloaded from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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