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- 6 Hatch chile peppers
- 1 red Fresno chile pepper
- 2 tbsp Gustare Vita olive oil, divided
- ½ tsp kosher salt
- 2 green onions, sliced
- 3 tbsp Full Circle Market organic unfiltered apple cider vinegar
- 2 clove(s) garlic, sliced
- 1 (10-oz.) jar full Circle Market organic European apricot fruit spread
Preheat a charcoal or gas grill for direct cooking over medium-high heat (375°).
Combine Hatch and Fresno peppers, 1 tablespoon olive oil, and salt in a large bowl; toss to coat. Grill peppers 5 to 10 minutes or until blistered and slightly charred, turning occasionally. Cool; remove stems and seeds, and coarsely chop.
Heat remaining 1 tablespoon olive oil in medium saucepan on stovetop over medium heat. Add chopped Hatch and Fresno peppers, green onions, vinegar, and garlic. Cook 3 to 5 minutes or until softened, stirring occasionally.
Stir fruit spread into pepper mixture. Bring to a boil; reduce heat to medium-low. Simmer 20 to 25 minutes or until thickened, stirring occasionally. Cool completely. Store covered in refrigerator up to 5 days.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 1.5g||2%|
|Saturated Fat: 0g|
|Trans Fat: 0g|
|Total Carbohydrate: 9g||3%|
|Dietary Fiber: 0g||0%|