HomeProductsRecipesWhere To BuyNewsWholesalersAbout UsContact Us
spacerMarma-Lava MarmaladeMango ChutneyTomato MarmaladeOrange MarmaladeApple ChutneyTomato Jalapeno Chutneyspacer

Purple Chef

Recipes

Grilled Cheese Sandwiches

Pear Apple Chutney

Citrus Marinated Chicken

Sharon's Sunday Baked Beans

Spicy Mexican-Style Hors D'Oeuvre

Roasted Pepper & Marmalade Vinaigrette

Fennel and Citrus Salad

Seared Salmon With Apple Chutney

Coconut Shrimp With Mango Chutney

Marma-Lava Treats

Apple Chutney and Goat Cheese Tortillas

Pork Tenderloin With Apple Chutney

Chicken and Vegetable Curry

Purple Chef™ Quesadillas

Purple Chef™Rangoons

Purple Chef™ Brown Bread

 

Purple Chef Apple Chutney

Roasted Pepper & Marmalade Vinaigrette

As featured in the Brattleboro Reformer's Scene And Herd.

Makes 2 1/2 cups
Store tightly sealed 2 to 3 days in refrigerator.

Ingredients:

1 or 2 tablespoons Purple Chef™ Tomato Marmalade or Jalapeno & Tomato Marmalade (more to taste)
2 cloves garlic
1 shallot
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/4 cup sherry wine vinegar
salt and pepper to taste
1 teaspoon sugar
1 roasted red or yellow pepper, drained from a jar or fresh roasted
2 cups olive oil or one cup olive and one cup canola oil

In a food processor or blender, puree all ingredients except the olive oil. Slowly add the oil with the machine running until the mixture is thoroughly emulsified (of even consistency).

 

homeproductsrecipeswhere to buynews • wholesalerslinksabout uscontact us

© 2007 Purple Chef Inc. | site by MuseArts