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.

Makes 2 cups

ACTIVE TIME: 25 minutes

TOTAL TIME: 55 minutes

EASE OF PREPARATION: Easy

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

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

NUTRITION INFORMATION: Per tablespoon: 20 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrate; 0 g protein; 0 g fiber; 38 mg sodium; 40 mg potassium.
0 Carbohydrate Servings
Exchanges: free food

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.