Habanero Jam
A fiery and complex habanero chile jam mellowed with tequila and balanced with orange juice and onion. Perfect as a condiment for those who love intense heat with a touch of sweetness.
4 servings
4 hr
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Ingredients
- •4 ounces habanero chiles, halved, seeds removed
- •2 cups tequila blanco or vodka
- •¼ small red onion
- •½ cup distilled white vinegar
- •⅓ cup fresh orange juice
- •6 tablespoons raw or demerara sugar
- •1½ teaspoons kosher salt
Cooking Instructions
- 1.
Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1-3 hours (chiles will get less spicy as they soak; in 1 hour, they'll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
180 min
- 2.
Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50-60 minutes. Let cool.
60 min
- 3.
Jam can be made 2 days ahead. Cover and chill.
