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Spicy Onion Jam

May/June 2008

Your rating: None Average: 5 (4 votes)

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.



READER'S COMMENT:
"This looked and sounded so good that I made a triple batch of it tie first time out. It was worth the extra time peeling and slicing all those onions. I will be giving this out as holiday gifts for sure. My first try with it was to have...
Spicy Onion Jam

Makes: 2 cups

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.

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.

Nutrition

Per tablespoon: 20 calories; 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


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