Pineapple Green Chile Marmalade Food

PINEAPPLE MARMALADE

Steps:

• Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
• Coarsely blend pineapple in a blender. Set aside.
• Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
• Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.

PINEAPPLE CHILE MARGARITA

Steps:

• Fill a cocktail shaker with ice and add the mezcal, lime juice and simple syrup. Shake vigorously for 10 seconds, then strain into a rocks glass over ice. Dip the pineapple wedges in chile powder and garnish the glass.

PINEAPPLE-CHILE MARGARITA

Steps:

• Place pineapple chunks and red jalapeño slices in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup , and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over.

TANGY PINEAPPLE MARMALADE

Steps:

• Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
• Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
• Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

PINEAPPLE GREEN CHILE MARMALADE

Steps:

• Scrub lemons. Cut a 1/4-inch slice off each end
• of each lemon and discard these end pieces. Slice
• lemons crosswise as thinly as possible, removing
• any seeds.
• Combine carrots, green chile, pineapple
• in juice, and lemon slices in an 8-quart non-stick
• pan. Stir in orange juice. Bring mixture to a boil
• over medium heat; reduce heat and simmer 20
• minutes, stirring occasionally. Do not cover the
• pan while simmering.
• Stir in granulated sugar. Return mixture to a boil, stirring constantly. Clip a
• candy thermometer to the side of the pan, making sure the bulb is completely submerged. Boil the marmalade until thick and the temperature reaches 218°F (adjust for elevation as needed), stirring often at the beginning and constantly toward the end of the cooking period to prevent sticking and burning. Remove from heat.
• Ladle hot marmalade into hot jars, leaving a 1/4-inch headspace. Attach
• two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

PINEAPPLE CHILE MARGARITA

Steps:

• Combine the pineapple juice, pineapple, chile and tequila in a blender and blend until smooth. Serve over ice in a tall glass. Garnish with a pineapple wedge and serve.

TOMATO GREEN CHILE PINEAPPLE PRESERVES

Steps:

• Wash tomatoes. Immerse tomatoes in boiling
• water for 30 seconds. Remove and plunge into
• cold water. Slip off skins.
• Process peeled tomatoes in a food processor for 1 minute.
• Combine pureed tomatoes, green chile, pineapple, and pectin in an
• 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring
• constantly. Boil hard for 1 minute.
• Remove from heat. Skim off foam if necessary. Ladle hot pre-
• serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

EASY SWEET AND SPICY CHICKEN

Steps:

• In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

PINEAPPLE-GINGER MARMALADE

Steps:

• Cut the pineapple into 1/4- to 1/2-inch (6-mm to 1.5-cm) cubes. Cut the orange, unpeeled, into quarters. Slice each quarter as thinly as possible, then chop the slices into 1/4-inch (6-mm) bits.
• Put the chopped pineapple and orange in a large pot or a Dutch oven. Add the water, bring to a boil over high heat, then decrease the heat to medium-low and simmer for 30 minutes. Remove from the heat, cover, and let stand at room temperature for at least 2 hours, or up to overnight.
• To finish the marmalade, add the sugar to the pineapple mixture, bring to a boil over medium-high heat, and cook until the mixture reaches the jelling point (use the wrinkle test, right, to judge when it's done).
• Stir in the candied ginger and rum, then ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
• Storage
• The marmalade will keep for at least 6 months in the refrigerator.
• the wrinkle test
• The sugar, moisture, and pectin content of fresh fruits is so variable that it's difficult to know exactly how long jam or marmalade must cook in order to gel. In my recipes, I shy away from giving cooking times because I don't want anyone setting the kitchen timer and walking away from a pot of simmering fruit only to come back to an unfortunate surprise. Rather than rely on cooking times and candy thermometers, I use the "wrinkle test" to test jams and marmalades. You'll need a cold plate for testing the preserves with the wrinkle test, so be sure to put one in the freezer before you start cooking.
• In most cases, it'll appear that not much is happening until 15 or 20 minutes into cooking. Then, the bubbles will get larger; this is when you should be more vigilant and stir the mixture, scraping the bottom of the pot to make sure nothing is sticking. When the juices become a thick, heavy syrup and the fruit mounds a bit is the point at which you should start checking for doneness using the wrinkle test: Turn off the heat and put a little spoonful of the preserves on the chilled plate. Return the plate to the freezer and, after a few minutes, nudge the jam with your finger. If it wrinkles, it's ready.
• If you'd prefer to use a candy thermometer, jam and marmalades set at about 220°F (105°C). Always clip the thermometer to the pot before cooking begins to avoid breakage that can result from temperature shock.