Vadouvan

Servings: 1 cups

Author: Susan Voisin

Prep Time
20 minutes

Cook Time
2 hours

Total Time
2 hours, 20 minutes

Instructions

1 Remove the stems from the peppers, place them in a food processor with the
garlic, and process until minced. Add half of the onions and pulse to chop
coarsely. Remove from the processor and repeat with remaining onions and
shallots until all are coarsely chopped.
2 Spray a large skillet with canola oil and heat on medium-high. Add the chopped
vegetables. (Turn your face away as you do this because the fumes will cause you
to tear up!) Reduce heat to medium and cook, stirring often and scraping the
bottom, until onions begin to brown, about 15-20 minutes. Add all remaining
ingredients and stir well.
3 Preheat oven to 350. Cover a 4-sided baking pan with parchment paper, spray the
paper lightly with canola oil, and transfer the onion mixture to it, spreading
it out as thinly as possible:
4 Spray the top of the mixture lightly with canola oil. Bake until browned and
most moisture is gone, 1 to 1 1/4 hours, stirring regularly to break up the
onions as best you can. Be careful not to burn!
5 Cool, break up any large clumps, and store in the refrigerator up to one month
or the freezer up to six months.