Hot Chili Chutney
A sweet-hot pepper chutney with balsamic, red onion, rosemary and warm spice, cooked down until glossy and ready for cheese, sandwiches or grilled meats.
Prep 25 min · Cook 1 hr 5 min · Total 1 hr 50 min · Makes about 4 cups
Ingredients
- 10 medium-sized hot red peppers, such as red jalapeños or fresnos
- 8 medium red bell peppers
- 1 tablespoon olive oil
- 2 medium red onions, sliced
- 1 tablespoon finely chopped fresh rosemary
- 2 bay leaves
- 1 2-inch piece of cinnamon stick
- Kosher salt
- Freshly ground black pepper
- 1/2 cup brown sugar
- 2/3 cup balsamic vinegar
Directions
- Char the peppers on a gas burner, grill, or under the broiler until the skins are blackened all over. Move them to a bowl, cover the bowl with plastic wrap, and leave them until they are cool enough to work with, about 15 to 20 minutes. Slip off the burned skins, halve the peppers, and take out the seeds and cores. Chop the peppers finely.
- Warm the oil in a medium saucepan over medium heat until it shimmers. Add the onions, rosemary, bay leaves, and cinnamon, then sprinkle lightly with salt and pepper. Cook, stirring now and then, until the onions are very soft and deeply colored, about 20 minutes.
- Add the chopped peppers, sugar, and vinegar, and stir to combine. Let the mixture keep cooking, stirring occasionally, until the liquid has cooked down and the chutney looks thick and syrupy, about 30 minutes. Take out the cinnamon and bay leaf, then season with salt and pepper to taste. Spoon the chutney into a glass jar and refrigerate for up to a month.