The heat of Ghost pepper flakes with the sweet of onions simmered in maple syrup, balsamic and smoked chili powder is a great condiment for meats, veggies and seafood dishes.
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 sweet and sour jam.
Toss a few hot chili peppers in the onion jam and now we’re talking about ‘umami’! Nothing adds more spunk to a boring veggie that a little umami.
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.
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 done a scream song and dance trying to get the contacts out with fingers that touched chilies 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!! I’ve simmered beef or lamb in it. Spread it on grilled burgers. 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 JamCourse: Sauces u0026amp; DressingCuisine: AmericanDifficulty: Easy
The heat of Ghost pepper flakes with the sweet of onions simmered in maple syrup, balsamic and smoked chili powder makes for a great condiment.
Onions – 4 medium, finely chopped
Butter – 4 tablespoons
Olive oil – 1 tablespoon
Brown sugar – 1/3 cup
Maple syrup – 3 tablespoons
Garlic cloves – 3, crushed
Balsamic vinegar – 3 tablespoons
Smoked chili powder – 2 teaspoons
Salt – 2 teaspoons
Ghost Chili – A pinch, or at your own risk!
- Melt butter on a sauté pan. Add olive oil and onions and cook them down until soft.
- Add remaining ingredients and simmer on medium until the sauce thickens.
- Cool and store in a glass jar in the fridge.