Ingredients
Scale
- 2 C chopped tomatoes (fresh)
- 2 green onions
- 3 jalapeños
- 2 garlic cloves
- 1/2 C chopped cilantro
- 1/4 C vegetable oil
- 1/4 C sugar
- 1/2 C water
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tsp whole peppercorns (we like rainbow peppercorns)
Instructions
- Cut peppers in quarters lengthwise and remove seeds for a milder heat profile.
- In a medium sauce pan, place sugar and water and heat over medium heat until sugar is dissolved.
- Add pepper strips and continue to cook for 10 minutes on medium-low.
- While peppers are cooking, use a mortar and pestle to crush the garlic, peppercorns, and cumin seeds.
- After the jalapeño mixture has cooked, remove peppers, save for later, and transfer liquid to a dish and refrigerate until cool.
- In your same pan, add oil and chopped green onions, tomatoes and spice mixture and cook 10-15 minutes over medium until mixture has thickened slightly.
- Remove from heat and add cilantro and reserved liquid.
- Mix and then add chopped pepper strips.
- Refrigerate in covered container for at least 1 hour before serving.
Notes
- Don’t rush the simmer! Letting the jam cook down slowly brings out that rich, caramelized flavor we love so much.
- Leave a few jalapeño seeds in for extra heat—just enough to make your guests say, “Ooh, what is that?” (in a good way).
- Store: Once cooled, transfer the jam to an airtight jar or container and keep it in the refrigerator. It will stay fresh for 2 to 3 weeks.
- Prep Time: 30 minutes
- Cook Time: 10 min
- Category: appetizers
Nutrition
- Serving Size: 1/4 cup
- Calories: 53
- Sugar: 1.7 g
- Sodium: 3.3 mg
- Fat: 4.8 g
- Carbohydrates: 3 g
- Protein: 0.6 g
- Cholesterol: 0 mg