Spicy Hoisin Onion Jam
Drop whatever you are doing and make this sauce. After you are done with that please do resume what you were doing! This is a good one to have in the refrigerator, ready to go. Tonight we had this with burgers! It was great. The only thing I would change, being the chili head I am, would be to switch out the Jalapeños with my beloved habaneros.
I whipped this sauce out based on what was in the refrigerator and a few things that were in the pantry. It was fast to make, has a good bit of spice, with sweet and tangy finish. What more could you ask for?
I can see this being a condiment for rice, noodles, or even, dare I say, spring rolls. This will be great on any fried dumpling, or egg roll as well.
Make 1 ½ cups of Jam
1 large onion
4 cloves garlic
1 large jalapeño chili or two smaller ones (habanero if you dare)
¼ cup hosin sauce
2 Tablespoons Sriracha Sauce
1/8 cup red wine vinegar
2 cups cilantro (roughly 1 bunch)
About 3 tablespoons olive oil to cook
- Dice the onions, you should have about 2 cups medium dice.
- Begin cooking the onions in the olive oil over medium heat. This will take about 10 minutes. Stir the onions often.
- While the onions are cooking dice the garlic and the Jalapeños. Add these to the onions after 10 minutes of cooking. Cook 3 to 4 more minutes, the onions should be looking golden brown.
- Add the hosin, siracha, and red wine vinegar. Cook for 30 seconds while stirring. This should be a nice tight jam.
- Chop and add the cilantro.
- This will keep for a week in the refrigerator.