INGREDIENTS

2 cups granulated sugar
3  Cups Red Wine Vinegar – try the Cabernet Red Wine Vinegar, or the Pinot Noir Wine Vinegar!
20 tomatoes, peeled, seeded, and diced
4-8 jalapeno peppers, seeded and finely diced
1 Tbsp cumin seed
20 black peppercorns
zest and juice of 2 oranges and of 2 lemons

STEPS

Combine the sugar and vinegar in a large saucepan and simmer over medium heat for 5 to 10 minues, until the mixture reaches a syrup consistency.

Stir in the tomatoes, jalapenos, cumin seed, peppercorns, orange and lemon zest, and juices.

Cook over low heat, stirring frequently, until the marmalade reaches a thick consistency, about 20-25 minutes, depending on the juiceness of the tomatoes.

Pour into a jar or other container and store in a container in the refrigerator.
Serve cold.

* You could also omit the jalapenos and subsitute Jalapeno Balsamic for the Red Wine Vinegar!

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