Saturday, February 1, 2014

[MC-AllEthnic-Recipes] Malay Chile Jam - 29g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                             Malay Chile Jam

Recipe By     :Chef Jenna Holst
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  onion -- quartered and thinly sliced
     1/2           cup  sugar
     1/3           cup  minced seeded medium-hot chiles -- such as jalapeños or serranos
     1/4           cup  minced red bell pepper
     1/4           cup  water
     1/4                lemon -- cut into 2 wedges and seeded
  1              pinch  salt -- large

Combine all of the ingredients in a medium saucepan and bring to a boil.
Cook over moderate heat, stirring often, until the jam thickens and
registers 210° on a jelly thermometer, about 12 minutes. Discard the lemon
wedges. Pour the jam into a clean jar or container and refrigerate for up
to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently
simmering water before serving.

Makes about 1/2 cup

AuthorNote: This jam is a wonderful accompaniment to bread and sharp
cheeses and can be made with almost any medium-hot chile. (Do not use
habanero or Scotch bonnet chiles.) Green chiles are fine, but red chiles
produce a spectacular color. Wear thin latex or rubber gloves when
handling chiles to prevent any skin irritation, and remember to keep the
gloves away from your face and eyes.

Source:
  "Food & Wine,  A SOUTH AFRICAN BARBECUE, May 1998"
S(Formatted by Chupa Babi):
  "Jan 2014"
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 112 Calories; trace Fat (0.8%
calories from fat); 1g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 35mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

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