Lunch: Habanero Jam

Recipe by Rick Martinez Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

Ingredients

4 ounces habanero chiles, halved, seeds removed
2 cups tequila blanco or vodka
1/4 small red onion, finely chopped
1/2 cup distilled white vinegar
1/3 cup fresh orange juice
6 tablespoons raw or demerara sugar
1 1/2 teaspoons kosher salt

Instructions

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.
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.

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