PEPPER JAM PREP

4 LBS Poblano Peppers​

4 LBS Red Bell Peppers​

4 LBS Yellow Onion​

½ cup Garlic Cloves​

2 Chipotle Peppers​

1 quart Hazy Jane​

1 LBS Brown Sugar​

1 TBL Salt & Pepper Mix

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Remove the stems and seeds from the peppers an roughly chop.​

Chop the yellow onion.​

In a rondeau or large enough pot combine the peppers, onions and garlic. ​

Cook over medium heat until all of the vegetables are tender and the onions are caramelized.​

Add the chipotle peppers, hazy jane, brown sugar and salt & pepper mix.

Continue to cook until the mixture becomes syrupy in consistency.​

Transfer the mixture to a large enough container and with a burr mixer blitz the ingredients until they are completely smooth.​

Taste for seasoning and adjust accordingly.​ Allow to cool