CHILI PEPPER JAM
Provided by Food Network
Time 2h15m
Yield 4 (14-ounce/400 g) jars
Number Of Ingredients 4
Steps:
- In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
- Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
GARLIC ANCHO CHILE JAM
Provided by Robert del Grande
Categories Condiment/Spread Food Processor Garlic Bake Vegetarian Vinegar Hot Pepper Honey Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
- While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
- Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
- Available at Latino markets and Kitchen/Market (888-468-4433).
TOMATO CHILE JAM
If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.
Provided by Julia Moskin
Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies
Time 1h15m
Number Of Ingredients 7
Steps:
- Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
- Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
- Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
- When cool, transfer to containers or jars, and keep refrigerated.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams
TOMATO CHILLI (CHILE) JAM
Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.
Provided by Leggy Peggy
Categories Low Protein
Time 35m
Yield 2 cups, 20 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
- Add onion and stir for about 30 seconds, then add all other ingredients.
- Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
- When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
- Bottle and store in the fridge. Use within two weeks. I find it improves with age.
MONTE CRISTO WITH APPLE-HATCH CHILE JAM
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Provided by Kendra Vaculin
Categories Sandwich Lunch Breakfast Brunch Apple Jalapeño Chile Pepper Vinegar Egg Bread Cheese Cheddar Swiss Cheese Ham Pan-Fry Tree Nut Free Peanut Free Kid-Friendly
Yield Makes 2 sandwiches
Number Of Ingredients 16
Steps:
- To make the jam, combine apple, jalapeño, chiles, sugar, vinegar, salt, and 3 Tbsp. water in a small saucepan or pot. Bring to a boil over medium-high heat, then reduce to medium-low. Cook at a low simmer, stirring every so often, until most of the liquid has cooked off and apples are soft, 25 to 30 minutes. Continue to cook, stirring frequently and mashing apples with a wooden spoon or potato masher, until apples have completely broken down and mixture has thickened, 5 to 7 minutes. Remove from the heat.
- In a wide, low dish, combine eggs, milk, and a pinch of kosher salt. Whisk until very well combined, then set aside.
- To assemble the sandwiches, spread a heaping tablespoon of jam on all four slices of bread. On two slices, layer half the grated cheese (or one slice), two slices ham, and then the remaining cheese. Top with the other slices of bread. Compress each sandwich slightly.
- Working one at a time, place the assembled sandwiches in the dish of beaten egg. Let the bread soak up the egg for 30 seconds, then flip and repeat on the other side. Repeat with the remaining sandwich, transferring the soaked sandwiches to a separate plate.
- Heat butter and olive oil in a large nonstick pan over medium-high until melted. Add sandwiches; cook 2-3 minutes per side, pressing down slightly, until browned and crisp. Transfer to a cutting board to halve before serving.
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