The heat of Ghost Chili Onion Jam with sweet onions simmered in maple syrup, balsamic and smoked chili powder is a great condiment with heat!
Chutneys and jams are something I make certain I always have tucked in my fridge. Extra pizzaz for a burger, an umami addition to veggies and don’t forget a last minute charcuterie board to add spunk on top cheeses.
What, onion jam?
I thought jam was sweet! Well, aren’t onions?
Yes in deed they are. The sugar that’s released from onions when they are sautéed adds so much flavor to many recipes.
Add an extra sweet from maple syrup or honey, a drizzle of balsamic and you’ve got a luscious umami sweet and sour jam.
Toss a few hot chili peppers in the onion jam and now we’re talking about a lotta heat’!
Nothing adds more spunk to a boring veggie that a little umami with kick.
If the words you are now reading could have an emoji, I would definitely have a spark of fire right here!
Do you like heat in your food? Ghost peppers rank wayyyyy up there in the heat index, like, 1 million scovilles!
I grow scotch bonnets in my garden every year.
I don’t have a clue what to do with them but they grow so beautifully that I just want the color and the satisfaction to have grown them.
Then… I give them all away to all my ‘hot’ friends! You know, those friends that eat hot stuff, so hot you can’t even imagine?
Then I took baby steps towards Ghost Peppers that had been dried and packaged at my grocery store. Wow!
A little goes a longgggg way!
Yep! We can not talk about chopping onions, garlic and hot peppers without talking about wearing gloves when you chop!
Look, I wear contacts, if I chop chili peppers without gloves, I have to do a scream song and dance trying to get the contacts out with fingers that touched chili’s HOURS AGO!
Wear gloves when working with chilies. Wear gloves if you don’t want your fingers to smell like onions or garlic.
How To Use Onion Jam
Something luscious happens in the pan when slow simmering onions, sugar and vinegar.
If onions had eyes, they would take on a glassy glare, in this concoction.
The sugar melts and caramelizes. The natural sugars in the onion do exactly the same.
The balsamic vinegar contrasts the sweet with sour. Toss in some garlic, maple syrup and hot chili flakes and you’ve created a condiment that will replace all others!
How to use onion jam with heat? Try a schmear on everything!!
Wrap a small wheel of brie in phyllo or a pastry, bake and then top it off with onion jam with ghost pepper heat!
Onion Jam With Veggies
I first created this recipe to serve with my (also new creation) Onion Jam Brussels Sliders, now my favorite way to eat Brussels sprouts!
How To Make Ghost Chili Onion Jam
This jam couldn’t me easier to make. Finely chop onions and garlic.
Sauté in a pat of butter with a drizzle of olive oil.
Sprinkle a bit of sugar, a drizzle of maple syrup and add the heat of smoked peppers and a cautious dash of Ghost Pepper flakes.
Let it simmer until it thickens, in about 20 minutes.
- Olive oil
- Brown sugar
- Maple syrup
- Balsamic vinegar
- Smoked chili powder
- Ghost Chili
- Sauce pan
- Slotted spoon
- Cutting board
- Chopping knife
- Airtight jar
- Measuring cup
- Measuring spoons
- Stovetop or burner
Ghost Chili Onion Jam
- Medium saute pan
- 4 Red Onions finely chopped
- 4 tbsp Unsalted Butter
- 1 tbsp Olive oil
- 1/3 cup Brown sugar
- 3 tbsp Maple syrup
- 3 Garlic cloves crushed
- 3 tbsp Balsamic vinegar
- 2 tsp Smoked chili powder
- 2 tsp Salt
- pinch Ghost Chili at your own risk!
- Melt the butter on a medium sauté pan. Add olive oil and onions and cook them down until soft.
- Add remaining ingredients and simmer on medium until the sauce thickens, about 20-minutes.
- Cool and store in a glass jar in the fridge.