Pineapple Mango Chili Marmalade2014-09-04
- Yield : 8
- Servings : 8
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
Jorge Estaban, a friend from Ecuador, reinvented the popular Ecuadorian hot dog for a cook out we held for my son’s soccer team. According to Jorge, Ecuadorian hot dogs from his home are typically topped with chopped pineapple and salty potato chips. That inspired him to develop a pineapple-mango-chile pepper marmalade for his hot dogs that he then tops with store bought fried onions crisps.
Jorge’s marmalade is a perfect blend of sweet and spicy, and the crispy fried onions added an great savory, salty element and crispy texture that reminds one of potato chips. This refreshing topping not only brought the flavors of Ecuador to our cookout, but turned out to be a big hit with grownups and kids alike.
2 cups finely chopped pineapple (about 1 medium pineapple, fresh is best, but canned will serve in a pinch)
1 cup finely chopped mango (about 2 medium mangos, I prefer the Philippine variety)
1/2 cup finely chopped red pepper
1 green jalapeno pepper, seeded and finely chopped
3 Tbsp pectin (Ball® RealFruit™ Classic works well)
1/2 tsp softened margarine or butter
3 cups granulated sugar
Peel and core pineapple and mangoes. Finely chop both so pieces are about 1/4 inch in size. Measure required quantity of chopped pineapple and mango; set aside. Prepare and measure remaining ingredients for your recipe; set aside.
Sprinkle pectin evenly over bottom of the non-reactive bowl. Add chopped pineapple and mango evenly over pectin. Sprinkle chopped red and jalapeno peppers over fruit mixture. Add butter/margarine and stir to mix completely.
Add contents of bowl to pan or slow cooker and cook at medium heat for 5 minutes.
Then add sugar and mix thoroughly. Cook for an additional 20 minutes and continue to stir slowly
When done take off the heat and allow to cool. Preserve marmalade by refrigerating or freezing.