Ingredients
- 84 ounces crushed tomatoes, canned
- 2 cups granulated cane sugar
- 3 tablespoons kosher salt
- 3/4 cup red wine vinegar
- 4 Avocados From Mexico, peeled, pitted, rough grated
Instructions
- In a saucepot, stir together crushed tomatoes, sugar, salt, and red wine vinegar.
- Bring mixture to a boil over medium-high heat. Lower heat to simmer tomato mix for 1 hour, until mixture is reduced by half and marmalade is a very thick nape consistency.
- Gently fold avocados into marmalade. Cook marmalade for 5 more minutes.
- Cool marmalade to below 41°F before using.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
