Pepper Spread

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 2 min

2. 2

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 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.

   Ongeveer 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 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.

    Ongeveer 30 min