Spicy Red Onion Jam

Pardon the picture, some things just don’t photograph all that pretty. But looks aren’t everything, because this is definitely one of the tastiest things I have made lately. My friend Amanda made this a few weeks ago and I’ve been kind of obsessed with the idea ever since.

You are going to want to make this in mass quantities. It goes with everything. You will want to put it on everything. So, just do yourself a favor and make a big batch right away.

I’ve made this twice now, and both times my cooking time was at least double what the original suggested, so be prepared for a bit of a wait possibly.

Spicy Onion Jam (from Homesick Texan)

• 2 tablespoons olive oil
• 1 1/2 pounds red onions, peeled and sliced into slivers
• 4 cloves garlic, minced
• 2 chipotle chiles in adobo, diced (or more for even spicier jam)
• 1/2 cup balsamic vinegar
• 1/8 teaspoon cayenne
• Salt to taste

1. On low heat, heat the oil in a large skillet. Add the onions and garlic, and while occasionally stirring, cook until softened.
2. Cover the skillet, and cook for 20 more minutes, stirring once. Uncover the skillet and add the chipotle chiles, balsamic vinegar and cayenne. Stirring often, cook until the vinegar is reduced and onions are softened and a dark, red brown, about 10-30 minutes. Add salt to taste. Serve warm or at room temperature. Will keep in the refrigerator for 2 weeks.