Pepper Jelly?!

http://www.mnn.com/food/recipes/stories/avocado-toast-sweet-and-spicy-pepper-jelly

Ingredients
  • 1 sourdough baguette
  • 2 ripe Hass avocados, pitted and sliced
  • 1 package spicy microgreens (such as a radish mix)
  • 4 red bell peppers, coarsely chopped
  • 2 small red chiles, coarsely chopped
  • 2 1/2 cup organic raw cane sugar
  • 1 1/2 cup apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil
Cooking Directions

To make the jelly:

  1. In a food processor or blender, pulse the peppers and chiles together until they are finely chopped. Pour the mixture into a large saucepan and add in the sugar, vinegar and red pepper flakes.
  2. Over medium heat, bring the mixture to a boil, then reduce the heat to low and let simmer. Allow to simmer for about 45 minutes to 1 hour, or until the liquid is reduced by two-thirds and the mixture has thickened. Remove from heat and let sit for a few minutes.
  3. Spoon the warm mixture into heatproof mason jars or jam jars, then cover and chill until the jelly has set, or about 3 hours.

To make the toasts:

  1. Cut the sourdough baguette on a diagonal to make half-inch slices. Lightly brush olive oil across the tops of the slices and place in the oven or a toaster until golden brown
  2. Place several slices of avocado onto each toast. Top with the microgreens and a dollop of the sweet and spicy pepper jelly.
  3. Serve and enjoy!
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