Tomato Chili Jam
A little heat with a little sweet. This sauce is perfect for your burger in place of ketchup.
Cook Time: 1 hrs 30 mins
Servings: 24
Ingredients: 10
Ingredients
Preparation
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Step 1
Spray onion slices lightly with cooking spray. Place onion slices and chili peppers in center of grid over medium, ash-covered coals. Grill peppers and onion slices, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) or until onion is tender and pepper skins are charred, turning occasionally. Place peppers in food-safe plastic bag; close bag. Let stand 15 minutes. Remove and discard skins, stems and seeds from peppers; cut into 1/2-inch slices.
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Step 2
Drain liquid from tomatoes into food processor or blender container; reserving tomatoes. Add onion, peppers, fish sauce, ginger, garlic and tomato paste to food processor. Pulse on and off until well blended.
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Step 3
Grate peel of lime; juice lime. Pour chili pepper mixture into medium saucepan; add reserved tomatoes, sugar, vinegar, lime peel and lime juice. Bring to a boil; reduce heat and simmer 1 hour or until thick and syrupy, stirring occasionally. Spoon off and discard any foam. Remove saucepan from heat; cool.
Cooking Tip: The natural pectin in tomatoes gives this sauce its thick, jam-like consistency.
Nutrition Information
552 Calories
0g SAT FAT
2g PROTEIN
0.6 mg IRON
0.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 552 Calories; 0 Calories from fat; 0g Total Fat (0 g Saturated Fat; 0 g Monounsaturated Fat;) 0 mg Cholesterol; 6.3 mg Sodium; 12 g Total Carbohydrate; 1 g Dietary Fiber; 2 g Protein; 0.6 mg Iron; 0.6 mg NE Niacin; 0.2 mg Vitamin B6; 0 mcg Vitamin B12; 0.2 mg Zinc; 0.6 mcg Selenium; 6.6 mg Choline.
This recipe is a good source of Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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