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Yield
Makes 2 cups
Photo: © Tina Rupp

How to Make It

In a saucepan, heat the oil. Add the onion and cook over low heat until softened, about 10 minutes. Add the jalapeńo jelly and cider vinegar and bring to a boil. Cook over moderate heat until thickened, about 6 minutes. Let cool, then stir in the pickles and peppadews. Season with salt.

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