Sriracha-Tomato Jam

OMG!!! OMGOMGOMGOMG!!  I LOVE this recipe!!!!  

I found this recipe not too long ago from one of my favorite bloggers, Gabi who writes a really great blog called Broke-Ass Gourmet.  I’ve had it saved for a while now and have been dying to make it.  I’m sooooo glad I did… it turned out awesome.  I have a feeling I’ll be making it again very soon once my certain someone comes home from Vancouver!

MMM!

Sriracha-Tomato Jam

A Recipe by:  BrokeAss Gourmet

Ingredients:

2lbs Ripe Jersey Tomatoes

½ Medium Onion, finely chopped

2/3 Cup Honey

1 Tablespoon Balsamic Vinegar

3 teaspoons or more Sriracha

½ teaspoon Salt

Fresh Black Pepper

Directions:

1.  Bring a large pot of water to a boil.  Carefully drop the tomatoes into the boiling water for about 15-30 seconds.  Remove with a slotted spoon.  Put into a different bowl in the sink and rinse with cool water so it’s easier to handle.  Slip the skin of the tomato off (Gabi reassured us it would come right off and they definitely do!).  Core, seed, and chop.

2.  Dump the hot water out of the large pot and add the chopped tomatoes, onion, honey, balsamic vinegar, Sriracha, salt, and pepper.  Bring to a boil.  Reduce heat and let simmer for an hour or until there isn’t much liquid left.  Stir a few times to check on it.

Hot Hot Hot!!!  When I tried this on a cracker once it was done and a little bit cool, it was so F****** spicy!  I immediately regretted “ruining” another recipe trying to be tough and make things extra-spicy.  I used 4.5 teaspoons of Sriracha instead of 3… oye vey!

I was so happy the next day to taste it again and see that the heat definitely backed off since I had first made it.  It is spicy, for sure… but not only is it “edible” now… but it is FANTASTIC.

I have only eaten this spread on crackers so far, but I plan on making us some kind of fancy grilled cheese when Dave gets home.  I loved this and it was SO easy.

Thank you Gabi!!!

Peeling the tomatoes was a little bit creepy to me but I DID IT!

Everything goes into the pot at the same time. Couldn’t get much easier than that!

Here’s what it looked like when it was done.

Do you like the old-school Jelly Jar I used? I need to double the recipe and pick up some Mason Jars…. hmmmm

One thought on “Sriracha-Tomato Jam

  1. Pingback: Happy 300th Post! | It's Good to be the Cook

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