Any type of onion will work for this chile-and-pomegranate-infused jam. Spread crostini with goat cheese and top with the spicy-sweet jam for a quick appetizer or tuck some into a steak taco. If you're a fan of spicy foods, use the full amount of ancho chiles.
Active Time: 25 minutes |
Total Time: 55 minutes
2-4 dried ancho chiles, stemmed, seeded and broken into pieces
1 cup pomegranate juice
2 tablespoons extra-virgin olive oil
2 pounds onions, thinly sliced (see Kitchen Tip)
1 tablespoon brown sugar
1 tablespoon distilled white vinegar
1/2 teaspoon salt
Place chiles in a small dry saucepan over medium heat. Cook, stirring occasionally, until fragrant, about 2 minutes. Add pomegranate juice and bring to a boil; cover and remove from the heat. Let stand for 20 minutes. Transfer to a food processor or blender and puree until smooth.
Meanwhile, heat oil in a large skillet over medium-high heat. Reduce heat to medium-low, add onions and cook until very soft and lightly browned, about 30 minutes. Add sugar and vinegar and cook until the sugar dissolves, about 1 minute. Increase heat to medium; add the chile puree and cook, stirring occasionally, until thickened, about 4 minutes. Stir in salt.
Per tablespoon :
1 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
3 g Carbohydrates;
0 g Protein;
0 g Fiber;
38 mg Sodium;
40 mg Potassium
Exchanges: free food
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 week.
Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.