Makes approximately 2½ cups
Ingredients
- 3 whole red peppers (or 2 cups canned or jarred fire-roasted red peppers)
- 1½ Granny Smith apples, peeled, cored & chopped
- 1 tsp dried chili flakes
- ½ cup agave syrup
- 4 tbsp agar agar flakes*
- ¼ cup red wine vinegar
(*Agar agar - sea vegetable flakes used for thickening, available at specialty or health food stores)
Special Equipment
- food processor
- heavy non-reactive saucepan
How-to
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Place red peppers on an open flame such as a grill or gas stove top and char all sides of the peppers so they are black and red in color and blistered. Place peppers in a plastic bag and seal
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Allow peppers to sit for 1-2 hours refrigerated until they are cool to handle. Remove from plastic and peel away skin with small knife or under cool running water
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Chop up peppers and set aside. (Alternatively you can skip this step and purchase already roasted peppers)
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Place peppers, apples, dried chili flakes, agave syrup, agar agar and red wine vinegar into a heavy non-reactive sauce pan and add just enough water to cover the peppers and apples. Heat mixture until it comes to a boil, then reduce the heat to low and simmer gently for about 1 hour, stirring occasionally. The moisture should boil down
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Remove pepper and apple mixture and allow to cool. Place in a food processor or blender and pulse until mixture is slightly pureed, depending on how thick and chunky you prefer
Recipe complements of Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering
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