Chile Jam Recipe

Ingredients <br>- 12 jalapeno peppers, seeded and halved <br>- 2 ripe tomatoes <br>- 1 small onion, finely chopped <br>- 1 green apple, finely grated <br>- 1/2 cup red wine vinegar <br>- 1/2 cup white sugar <br><p></p>Directions <br>step 1: Preheat oven to Broil. <br>step 2: Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel; allow to cool. <br>step 3: Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes; chop flesh finely. <br>step 4: In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved; bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month. <br>

Ingredients
- 12 jalapeno peppers, seeded and halved
- 2 ripe tomatoes
- 1 small onion, finely chopped
- 1 green apple, finely grated
- 1/2 cup red wine vinegar
- 1/2 cup white sugar

Directions
step 1: Preheat oven to Broil.
step 2: Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel; allow to cool.
step 3: Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes; chop flesh finely.
step 4: In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved; bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month.

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