Spicy Hoisin, Onion Jam

 

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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.

 

Ingredients

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

  1.  Dice the onions, you should have about 2 cups medium dice.
  2. Begin cooking the onions in the olive oil over medium heat.  This will take about 10 minutes. Stir the onions often.
  3. 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.
  4. Add the hosin, siracha, and red wine vinegar.  Cook for 30 seconds while stirring.  This should be a nice tight jam.
  5. Chop and add the cilantro.
  6. This will keep for a week in the refrigerator.

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