Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.
Recipe information
Yield
8 Servings
Ingredients
4
ounces habanero chiles, halved, seeds removed
2
cups tequila blanco or vodka
¼
small red onion, finely chopped
½
cup distilled white vinegar
⅓
cup fresh orange juice
6
tablespoons raw or demerara sugar
1½
teaspoons kosher salt
Need to make a substitution?
Preparation
Step 1
Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1–3 hours (chiles will get less spicy as they soak; in 1 hour, they’ll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
Step 2
Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50–60 minutes. Let cool.
Step 3
Do Ahead: Jam can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 0 Total Sugars (g) 11 Protein (g) 0 Sodium (mg) 360