Fresh Roasted Bell Pepper Jam
1 medium red bell pepper
1 medium yellow bell pepper
1/4 c. water
3 T. The Tasteful Olive Pomegranate dark balsamic vinegar
1/2 c. brown sugar
Pinch of cayenne pepper
Pinch of sea salt
1 T. The Tasteful Olive Cayenne pressato extra virgin olive oil (for less heat use Chipotle or Baklouti)
Place the red and yellow peppers on open flame and roast until soft. Alternatively, place under the broiler for 5 minutes, turning often until the peppers are nicely browned. Remove from heat, place in a glass bowl and cover with plastic wrap for about 20 minutes to "sweat" the peppers. Once the peppers have cooled, peel the skin off and remove the seeds.
Put water, balsamic vinegar, brown sugar, the pinch of pepper, and salt in a saucepan to simmer on medium low heat for 20 minutes. Put mixture in food processor or blender along with the peppers and oil, blend, and place in refrigerator for at least an hour, or overnight.
Author: Chef Brian Blackman
