Habanero-Bacon Marmalade

FIG chef Ray Garcia shares his recipe
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It’s Fourth of July weekend, so you can be sure that you’ll be within a briquette’s throw of a sizzling frankfurter, sausage, brat, or combination thereof. Thanks to FIG chef Ray Garcia you can dress your links to impress with this zesty marmalade which will be sure to add a kick to anything off the grill. Top with a few Fritos and you’ll be in hot dog heaven.
 

Ingredients:
-2 red onions, chopped
-6 cloves garlic, sliced
-5 slices Neuske’s bacon, sliced into small lardon strips
-5 medium roma tomatoes, peeled and crushed
-3 habanero peppers, chopped
-1 cup sugar
-2 cups cider vinegar
-2 tablespoons olive oil

Method:
1. In a large sauté pan, sweat onion and garlic in 2 tablespoons olive oil, until fragrant

 
2. Add bacon, cook until crispy
 
3.Add tomato and chopped habanero
 
4.Stir in sugar and vinegar
 
5. Bring a to boil and simmer until desired thickness

101 Wilshire Blvd. (Fairmont Miramar Hotel),
Santa Monica, CA 90401
310-319-3111
 
 

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