Adapted from an epicurious.com recipe
If you need a savory and slightly hot relish to jazz up pork, chicken, sausages, or mashed potatoes, look no further. Make this a day or two ahead of serving to let the flavors blend. Another added benefit is that the kitchen smells divine while it is simmering on the stove top. Enjoy!
2 large sweet white onions, chopped – Vidalia if you can get them
1 large red onion, chopped
3 T olive oil
2 fresh jalapeno chile peppers, seeded and finely chopped (use rubber gloves to handle)
2 T honey
3-4 T red wine vinegar
¼ cup water
In a large heavy skillet cook onions in olive oil over moderate heat stirring often until softened. Add salt and pepper to taste. Add jalapenos and cook one minute stirring often. Add honey and cook, stirring often. Add vinegar and simmer, continuing to stir until almost all liquid has evaporated. Add water and simmer, stirring until mixture is slightly thickened and onions are very tender, about 10 minutes. Taste and add salt and pepper if needed. Marmalade can be made two days ahead and chilled. Serve chilled or at room temperature.