Habanero Jam

7 ingredients
3 steps

Ingredients

  • 4 ounces habanero chiles, halved, seeds removed
  • 2 cups tequila blanco or vodka
  • 1/4 small red onion, finely chopped
  • 1/2 cup distilled white vinegar
  • 1/3 cup fresh orange juice
  • 6 tablespoons raw or demerara sugar
  • 1 1/2 teaspoons kosher salt

Directions

  1. 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 jalapeno). Drain chiles; reserve tequila for another use.
  2. 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.
  3. 3
    Jam can be made 2 days ahead. Cover and chill.

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