Rippled with charred flakes, this fire roasted green chile jam is brimming with sweet heat. And you’re going to want to put it on everything.
Though you can make this with just about any variety of green chile, the idea was born from the Hatch Chile craze. Hatch chiles invade produce departments across Texas every August, where many stores roast them on site.
So you’ve made this tasty condiment. Now what do you put it on? Well, whatever the heck you want! I’ve used it on fried chicken & waffles, savory pancakes and combined it with cream cheese & sour cream for a quick and easy dip. It’s also an easy way to pimp simple proteins – a spoonful over a simple grilled chicken breast goes a long way.
You can also customize this recipe to be as mild or hot. For a tamer version, cut out all the seeds. For a fiery alternative, leave them all in. I prefer to leave the seeds in, the sugar works well to cool it down just enough.
Start by roasting the chiles. Ideally, you want to do this on a grill, but you can also use an oven broiler. Place the chiles over a medium hot grill and cook 6-8 minutes per side until the skin is blistered and black. Place the hot chiles in a bowl and cover with cling wrap. Leave for 15 minutes. Use gloves to strip off the blistered skins and discard. It’s ok to have some charred pieces left behind. If you prefer a less spicy jam, discard the seeds at this point, too. Dice the softened chillies into small pieces.
In a large saucepan over medium heat, place the vegetable oil and cook the diced onion until softened, about 5-7 minutes.
Add the Worcestershire, chiles, mustard seed, sugar, vinegar and salt. Stir and then bring mixture to a boil. Boil rapidly for 2-3 minutes then remove from heat.
Add in the liquid pectin and stir thoroughly. Allow the mixture to cool before placing into jars. Note – if you wish to keep these for several months, use proper canning methods. Otherwise, the jam lasts 3-4 weeks in the fridge (and makes a great gift!).