Spicy Onion Jam

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Spicy Onion Jam

Spicy Onion Jam

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.

Serves 32

Prep Time 25 min

Total Time 55 min.

Ingredients

  • 2-4 dried ancho chiles, stemmed, seeded and broken into pieces
  • 1 cup pomegranate juice
  • 2 tablespoon 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

Cooking Directions

Step 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.

Step 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.


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