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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.

Source: EatingWell Magazine, May/June 2008

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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 Facts

1 tablespoon
20 calories; protein 0.3g; carbohydrates 2.8g; dietary fiber 0.4g; sugars 1.7g; fat 1g; saturated fat 0.1g; vitamin a iu 217.3IU; vitamin c 0.7mg; folate 2.5mcg; calcium 4.3mg; iron 0.2mg; magnesium 2.2mg; potassium 39.7mg; sodium 38.2mg.

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