Chile Jam Recipe

Preheat oven to Broil.

Lay the peppers cut side down on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel; allow to cool.

Cut a small X in the base of the tomatoes. Place in a small bowl cover with boiling water and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes; chop flesh finely.

In a medium saucepan combine onion apple vinegar and sugar with tomatoes and peppers. Heat over medium heat stirring until sugar has dissolved; bring to a boil. Reduce heat to low and simmer for 30 minutes. Store covered in the refrigerator for up to 1 month.