by vivisue
View
my 23 recipes »
3 pounds diced Tomatoes Ask a question about this ingredient
1 cup diced Hatch Green Chile Ask a question about this ingredient
3/4 cups organic Brown Sugar Ask a question about this ingredient
1/4 cup Trader Joe's Mesquite Desert Honey Ask a question about this ingredient
1/4 cup organic Apple Cider Vinegar Ask a question about this ingredient
2 tablespoons grated fresh Ginger Ask a question about this ingredient
1 teaspoon Cumin Ask a question about this ingredient
1 teaspoon Sea Salt Ask a question about this ingredient
Dice the tomatoes and green chile and place in large saucepan. Add the remainder of ingredients to the tomatoes and green chile. Bring mixture to a boil, then medium simmer for 2 hours. Be sure and stir frequently to ensure that it does not start to scorch on the bottom of the pan. The brown sugar will lend itself to burning if you aren't careful. (Don't ask me how I know this. I did catch mine in time to save the batch!) After a couple of hours, use a stick blender or hand blender if you don't have a stick and swirl around the pan until the mixture has an even consistency. Simmer for another hour or so until most of the liquid has cooked off. Remove from heat and let cool. This will make about a pint of delicious, addictive Southwestern Tomato Jam!! Store in the refrigerator where it should keep several weeks.
Ask a question about this stepYou can leave the chiles out completely and use a teaspoon to 1 tablespoon of chile powder (depending on how much "heat" you like). I prefer Chimayo Red from New Mexico, but you could also use some Cayenne with a bit of Chipotle or Ancho. You could also sub in a whole jalapeno, which I may do next time just to kick up the "heat" factor in mine a bit. Agave Nectar can also be substituted for the honey. Whatever you decide, you will love it! Thanks for stopping by!
YUM! This looks somewhat similar to a tomato chutney I make, but I've gotta try yours now. It looks really wonderful!
I'm still surprise as how good this taste each and every time I eat some of it - which is at least once a day! Let me know what you think! Thanks for your comments!
This sounds really delicious...something that I will use for all the reasons you gave and probably more!!
Thanks so much! I can't stop having it for breakfast on my toast and on sandwiches - from chicken to ham, it is great! Next on the list for me is to use it in a vinaigrette.
I haven't tried canning it, yet. You see, this recipe only makes a pint and it disappears long before it might expire in the refrigerator. Plus, I love the smell of it cooking so much that I look forward to running out so I can make more! LOL!! This would really make great Christmas gifts so canning is certainly a consideration. Thanks for the "yum" and for stopping by!
YUM! have you tried canning it? Sounds REALLY tasty - it's on the to try list!!!!
I'll have to try this over the weekend; I love anything tomato. When Hatch chilis are out of season, what do you substitute?