Title: Jalapeno onion marmalade
 Categories: Live
      Yield: 4 Servings
 
  1 1/4 lb Red or yellow onions,
           Chopped fine (about 4 cups)
      3 tb Olive oil
           Salt and pepper to taste
      2    Fresh jalapeno chilies,
           Seeded and minced
      2 tb Honey or sugar
      3    To 4 tablespoons red wine
           Vinegar
    1/4 c  Water
 
  In a large heavy skillet cook onions in oil with salt and pepper to
  taste over moderate heat, stirring, until softened. Add jalapenos and
  cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1
  minute. Add vinegar and simmer, stirring, until almost all liquid is
  evaporated. Add water and simmer, stirring, until mixture is slightly
  thickened and onions are very tender, about 10 minutes. Season
  marmalade with salt and pepper. Marmalade may be made 2 days ahead
  and chilled, covered. Reheat marmalade before serving.
  
  Yield: 2 cups