Serve this marmalade alongside chicken skewers and garlic mashed potatoes, in your morning omelet, on bagels, or as a dip for fresh bread!
Roasted Red Pepper Marmalade
We love it with these homemade breads:
When we moved out to the country, I was gifted by my Moroccan landlady(who you know by now if you follow along here at Soul+Streusel), with a kitchen gadget for charring veggies. It’s rustic and sits on top of the gas and we use it every week for burning eggplants, peppers, and jalapeños.
I love that it doesn’t get the stove all dirty with the charred black bits- and I use it whenever I possibly can. When I saw this roasted pepper recipe in a cookbook from the Carmel Forest Spa Resort(a health spa in the north of the country), I immediately whipped out the little grill!! And oh man this dip came out sooooo good!
If you don’t have one of these, you can grill the peppers in the oven till they are nice and burnt. [get your own stovetop grill here(affiliate link!].
Once the skin is blackened, we’ll place the peppers into a plastic bag and close the top. The steam will help the peel loosen and make it easier to remove.
Once cooled, we peel off the skin- it’s okay to leave some little black bits- chop up the flesh, and add the peppers to a pan to saute with olive oil.
We add roasted coriander, balsamic vinegar, and spices. You’ll want to simmer the peppers for a bit until they reach the consistency of marmalade- from 5-10 minutes. Try them! Once the liquid thickens they are ready. The combination of flavors is really lovely and I’m telling you now that you should probably double this recipe!
Store in the fridge in an airtight container.
- 4 servings
- Prep time: 30 Minutes|Cook time: 5 Minutes|Total time: 35 Minutes
- Place the peppers on a grill or in the oven to roast until the peel is charred and the pepper is soft.
- Transfer the peppers while hot to a clean plastic bag and close the top. This will create steam. Once the peppers have cooled, scrape off the peel, remove the seeds, and chop into 1/2 inch cubes.
- In a small pot, heat the oil and add the peppers. Saute for 2 minutes and add the sugar, balsamic vinegar, and coriander seeds. Cook until the texture thickens to that of marmalade(around 5-7 minutes). Season lightly with salt, a shake of pepper, and a dash of chili flakes, if desired.
- *If you have coriander seeds that aren't yet roasted, you can do it yourself. Place them in a small DRY pan(with NO oil) and heat on a low flame, stirring constantly, until fragrant. Add to the roasted peppers.
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