Receta: Mermelada de higos y tomate
Compartir
Ingredientes
- 4 lb. Markon Roma Tomatoes
- 2 lb. Dried Figs
- 1 lb. Jumbo Spanish Onions, small dice
- ½ c. GFS Light Brown Sugar
- ¼ c. GFS Apple Cider Vinegar
- 2 cucharadas soperas de sal kosher
- 1 cucharadita de pimienta negra molida «Trade East»
Preparación de la receta
1. In small batches, place the tomatoes and figs in a food processor fitted with a metal blade. Pulse-chop into 1/8″ size pieces. Place in a nonreactive rondeau.
2. Add the onions, brown sugar, vinegar, salt and pepper to the rondeau. Bring to a boil. Stir frequently. Simmer until liquid has reduced and mixture has thickened.
3. Cool the fig jam mixture. In small batches, place the mixture in a food processor fitted with a metal blade. Pulse-chop until smooth.
4. Place in a covered storage container. Label, date and refrigerate until needed.
Otras recetas para disfrutar
Algo en lo que pensar.
La comida es lo primero.
Creemos en el poder de la buena comida: en su capacidad para unir a las personas y hacer que los momentos sean especiales.
