This is a sweet version of the 'Chili Pepper' jam that you might be used to (the kind that you put on different types of cheese, and eat yourself into spicy pepper oblivion). I LOVE that type, and was about to make it, but realized I literally had no chili peppers (yes, you can use red pepper flakes, but I don't like to). What I did have, was lots of 'bell' peppers. I took a risk, and it paid off because this is DELICIOUS. I started scouring the internet and found tons of recipes out there for red pepper jam, but very few of them are vegan, or are full of sugar. This recipe does 'gel', but it is more of a thick sauce that can be used to flavor dips, on bread, and pizza, or even mixed into hummus (so delicious). My favorite way to eat this is on top of tofu. Once cooked, it lasts forever in a sealed jar, or for a few weeks in the fridge (if it lasts that long).
Ingredients (makes about 2 cups):
1 tbsp oil
1 large onion, halved and thinly sliced
1/4 tsp sea salt
3 roasted bell peppers, chopped (instructions for roasting are below)
3 cloves garlic, minced
2 tbsp sugar (I have used white, brown, and even agave: all work great!)
1/2 cup balsamic vinegar
1/4 cup apple cider vinegar
1/4 tsp sea salt
1) To roast the bell peppers, place the whole pepper on the grill of the oven (or in a baking dish), and broil on high for about 10 minutes/ side (flipping every ten minutes, for a total of 40 minutes). The skin on the pepper will turn mostly black. Take the peppers out of the oven and allow them to cool. Peel the skin outer skin off, remove the stem and seeds, and chop.
2) Saute the onions over low heat in the oil and 1/4 tsp salt, until slightly caramelized (about 8 minutes). Add the minced garlic and saute for an additional minute. Add the bell peppers, agave, vinegar, and additional sea salt, simmering, covered, over low heat for about 30 minutes. Remove the lid, and allow to simmer for an additional 10 minutes. Place in mason jars, or eat right away. Enjoy!