Pepper Spread

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a medium saucepan or pot over medium heat.

   Ca. 2 min.

2. 2

   Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   Ca. 5 min.

   Kokkens note: Don't let the onion brown, as this will affect the final color of the spread.

3. 3

   Stir in the minced garlic and optional minced jalapeño. Cook for one minute more until fragrant.

   Ca. 1 min.

4. 4

   Add the chopped red and yellow bell peppers to the pot. Sauté for 5-7 minutes, stirring frequently, until they begin to soften.

   Ca. 7 min.

5. 5

   Pour in the apple cider vinegar, then stir in the light brown sugar, dijon mustard, and salt until the sugar is dissolved.

   Ca. 2 min.

6. 6

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.

   Ca. 15 min.

   Kokkens note: Stir every few minutes to prevent the peppers from sticking to the bottom of the pot.

7. 7

   In a small bowl, whisk together the all-purpose flour and cold water to create a smooth slurry with no lumps.

   Ca. 1 min.

   Kokkens note: Making a slurry prevents the flour from clumping when added to the hot liquid.

8. 8

   Slowly pour the slurry into the simmering pepper mixture while whisking constantly.

   Ca. 1 min.

9. 9

   Increase the heat to medium and continue to cook, stirring constantly, for 2-3 minutes until the spread has noticeably thickened.

   Ca. 3 min.

10. 10

    Remove the saucepan from the heat and let the spread cool in the pot for at least 30 minutes before transferring to a jar for storage. The spread will continue to thicken as it cools.

    Ca. 30 min.