1 tsp butter
1 c yellow onion, diced small
1 oz jalapeno, diced small
½ c dried figs, quartered
½ c dried apricot, quartered
½ tsp garlic, minced
¼ tsp salt
½ tsp pepper
½ c apple cider vinegar
5 g gelatin sheet
1 Tablespoon chopped parsley
2 Tablespoons Brazilian Eucalyptus Honey
5 g. gelatin
In medium sauté pan with high wall, add butter on medium-low heat. Once butter has melted, add onion.
Sauté onions until edges become translucent. Add jalapeno, dried fruit, garlic, honey, salt and pepper and cool on low heat until peppers are softened (3-5 min).
Increase heat to medium. Add vinegar and cook 5-10 minutes until onions are completely cooked and translucent.
In small bowl, bloom gelatin in cold water, enough to cover them (3-5 minutes). Gelatin will be rehydrated and a jelly consistency. Strain all water from gelatin, add to fruit and onion.
Remove fruit and onion mixture from heat. Stir until gelatin is dissolved and add parsley. Cool.
-Topping for pork chops, steak and chicken
Freeze up to 3 months or keep refrigerated for 2 weeks.