Ingredients
Scale
- 1 tablespoon canola oil
- ½ white onion, diced
- 3 garlic cloves, diced
- 1 1/2 cups roasted Hatch green chiles, about 6
- 1 teaspoon ground cumin
- 1/2 cup amber beer or apple juice, room temp
- 2 tablespoons apple cider vinegar
- 2 tablespoons yellow mustard seeds, rinsed
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 cup water
Instructions
- In a medium saucepan over medium heat, cook the onion and garlic in the canola oil until softened, about 8 minutes.
- Add the diced Hatch chiles, and cumin. Mix everything together, and continue to cook for 3-5 minutes, stirring occasionally.
- Once most of the liquid has evaporated, pour the beer into the mixture and deglaze the pan. Allow the beer to cook and reduce, concentrating the flavors for about 3-5 minutes.
- Add the vinegar, sugar, salt, and water. Bring to a boil, reduce the heat and let simmer for 30 to 40 minutes. The mixture will start to darken and thicken. Stir occasionally, and look for most of the liquid to evaporate.
- Place the jam into a food processor and pulse a few times until its the desired texture. Add more salt to taste.
- Transfer to a container and allow it to cool before placing it in the fridge. This will stay fresh for about 2-3 weeks, if you don’t eat it first.
Notes
- If using beer, make sure to measure the beer and allow it to go flat, at room temperature. You don’t want to pour cold, foamy beer into the pan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sauces & Salsas
- Method: Roasting
- Cuisine: Sauce
