Spicy Onion Jam

2 Reviews
From: EatingWell Magazine May/June 2008

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.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 2-4 dried ancho chiles, stemmed, seeded and broken into pieces
  • 1 cup pomegranate juice
  • 2 tablespoons 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

Preparation

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  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.
  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;
  3. add the chile puree and cook, stirring occasionally, until thickened, about 4 minutes. Stir in salt.
  • 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 information

  • Serving size: 1 tablespoon
  • Per serving: 20 calories; 1 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 217 IU vitamin A; 1 mg vitamin C; 4 mg calcium; 0 mg iron; 38 mg sodium; 40 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 2

December 02, 2010
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By: EatingWell User
This looked and sounded so good that I made a triple batch of it tie first time out. It was worth the extra time peeling and slicing all those onions. I will be giving this out as holiday gifts for sure. My first try with it was to have it on a baguette with goat cheese and the jam. Perfect! Oh... I could not find dried ancho chiles at my local market. So I used 2 teaspoons of achiote paste. Keep in mind this was with SIX pounds of onions, not two pounds. The result was a spice that was present but not too hot. Pros: Cons:
June 15, 2010
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By: EatingWell User
really good with chicken, any kind Pros: Cons: