Hatch Green Chile Jam
- 3 tablespoons canola oil
- 1 onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 1/2 cups roasted and peeled Hatch green chiles, roughly chopped, see below recipe link
- 3/4 teaspoon cumin
- 1 1/2 teaspoon kosher salt
- 1/2 cup amber beer, I prefer Shiner Bock
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 1/2 water
- In a medium-sized skilled, cook the onion and garlic in the canola oil over medium heat until softened, about 8 minutes.
- Add the chiles, salt and cumin and stir well. Continue to cook for three to five minutes, stirring occasionally.
- Pour the beer into the chile mixture and deglaze the pan. Let the beer reduce for five minutes, stirring occasionally.
- Add the vinegar, sugar and water. Bring to a boil, reduce the heat and let simmer for 30 to 45 minutes.
- Remove the pan from the heat once the liquid has mostly evaporated (but some remains). Place the jam into a food processor and pulse to the desired texture. Salt to taste.
- Store in the fridge in an airtight container.
Enjoy the jam on toast, meatloaf, sandwiches, biscuits – whatever your heart desires. Be aware that this jam gets eaten very fast, doubling the recipe remedies that. However, doubling the recipe requires a longer simmering time. Also, if it is not Hatch green chile season and there are no fresh chiles, canned Hatch chiles are an acceptable substitute. Click here for roasted hatch green chile instructions.