Recipe courtesy Mel LaFleur, Libertine Public House
A great spread for sandwiches, or paired with cheese!
6 roasted red peppers
1/2 cup (120 mL) water
3 Tbs (45 mL) red wine vinegar
1 cup white sugar
2 tsp chili flakes
1 tsp kosher salt
1/2 tsp black pepper
- Place all ingredients into a small saucepot, and bring to a boil over medium high heat. Once boiling, turn down to a simmer, and cook for 10 minutes until most of the liquid has evaporated.
- Pulse a few times in a food processor or blender until a jam-like consistency is reached. Let cool and store in an airtight container in the fridge.