I had some lamb burgers a couple months ago at a nearby restaurant that was just a killer combo. I've been experimenting with my version ever since. It's great on lamb, pork and beef. Or just all by its lonesome. —TheWimpyVegetarian
Test Kitchen Notes
Peppers, tomatoes and vinegar cook down into a glittery, ruby-red jam with just enough brown and white sugar for sweetness. This is a one-pot condiment at its finest -- just throw everything together and simmer. Great on a sandwich, a burger or enjoyed with a cheese plate. - broccolirose —broccolirose
about 1 1/2 cups
red bell peppers, finely chopped (about 2 1/2 cups)
large tomatoes (2 cups when grated)
cloves garlic, minced (1 solidly packed tablespoon when minced)
yellow onion, finely chopped (2/3 cup when chopped)
granulated white sugar
freshly squeezed lemon juice
ground cayenne pepper
ground black pepper
In This Recipe
Put a very wide-mouthed pot on the stove. I used a Le Creuset large casserole pot that's about 12" in diameter. This is important, otherwise the mixture won't boil down very well.
Cut the tomatoes in half and grate them on a rough grater to remove the skins. You should get about 2 cups grated tomatoes when done. Throw them in a wide mouthed pot with the rest of the ingredients and bring to a boil.
Reduce to an active simmer and cook until thick and syrupy (about 45 minutes). Let cool to room temperature before using to let the jam thicken and the flavors to meld. Refrigerate, assuming it lasts longer than 1 meal.