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DEL.ICIO.USRed Chile Jelly - from Nava
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From the Menu of ... Nava,
3060 Peachtree Road N.W., Atlanta
404-240-1987
This condiment is served with Nava's Sonoma Jack Cheese Fritters appetizer (see link below for recipe).
It will keep indefinitely in an airtight jar in the refrigerator, says Nava executive chef Jesse T. Perez. Brush it on cooked salmon, scallops or shrimp, or spread it on a grilled ham and cheese sandwich.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 30 minutes Total time: 30 minutes Serves: Makes 2 cups
Ingredients:
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1 red bell pepper, stemmed, seeded and cut into large pieces
1 jalapeño, stemmed and seeded
1 small shallot (or 1/2 large), peeled
1 garlic clove
1 cup raspberry vinegar
2 cups granulated sugar
1/2 tablespoon salt
Instructions:
In a food processor, puree the bell pepper, jalapeño, shallot and garlic with the vinegar until smooth. In a large saucepan, combine the puree, sugar and salt. Cook over medium heat, until it is reduced to about one-third its original volume, stirring occasionally to prevent burning and watching carefully to make sure the mixture doesn’t overboil. When done, a small amount of the mixture drizzled onto a plate should cool to a jellylike consistency.
Note: If the jelly is too thick when cooled, you can thin it with a little hot water, Perez says.
Note: If the jelly is too thick when cooled, you can thin it with a little hot water, Perez says.
Notes:
RELATED RECIPE: For Nava's Sonoma Jack Cheese Fritters, see link below
Nutrition:
Per tablespoon: 51 calories (no calories from fat), trace protein, 13 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 100 milligrams sodium.
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