Caramelized Red Pepper Jam with Cream Cheeze Dip
2 red bell peppers, sliced thinly
1 red onion, sliced thinly
2 cloves garlic
1-2 tablespoons sugar
2-3 teaspoons red wine vinegar
1 tablespoon water
1 tub vegan cream cheese (I use Tofutti)
1. Roast capsicums and onion at about 350F for 15-20 minutes.
2. Once roasted, add to a med saucepan along with garlic, water and sugar, cook for 5-10 min so sugar melts and caramelizes and reduces a little. Add vinegar, salt and pepper to taste and cook another 5-10 min. Let cool.
3. Upturn and empty cream cheeze tub onto serving plate (try to keep the shape). Top with cooled jam and serve with crackers or chips.