Wednesday, March 10, 2010

Tomato-Tequila Jam

Since "ketchup" and "catsup" have already been used I decided to call this a jam. It is a thick, rich tomato based condiment with a hint of jalapeno and tequila. Very southwest in style and taste. It is wonderful and as simple to make as a barbecue sauce. This delicious condiment has a great smokey depth of flavor. You will be thrilled to replace that ordinary, bland, sugar laden ketchup in a bottle on your burgers and as a dipping sauce for fries with this. Another unique layer of flavor for any simple burger to any fabulous southwestern style one. I hope you enjoy.

Tomato-Tequila Jam

1 Tbsp. canola oil
1/4 cup onion, diced
3 cloves garlic, minced
1/2 jalapeno pepper, seeded and diced
2 cups tomatoes, ripe fresh seeded and diced
1 tsp. dried oregano
2 Tbsp. white vinegar
1 lime, juiced
2 ancho chilies, hydrated, seeded and chopped
3 Tbsp. cooking water from ancho chilies
1 tsp. cilantro
1/2 tsp. Splenda
2 ounces white or gold tequila (whatever you like is fine)

Heat the oil in a sauce pan over medium high heat. Add the onions, garlic and jalapeno pepper. Saute for a minute or two until they begin to soften. Stir in the tomatoes. Add the rest of the ingredients, except the tequila, and bring to simmer. Reduce heat to very low, cover pot and simmer slowly for about 30 to 45 minutes. The mixture should reduce by about half.

Remove to a blender or immersion blender and pulse until smooth. Return to pot and continue to simmer for about 15 to 20 minutes longer until sauce is thickening. Remove from heat and add the tequila. Return to heat once last time and simmer for another 15 to 20 minutes to finish thickening and evaporate alcohol.

Nutrition Facts
12 - 2 Tablespoon Servings (about 1 1/2 cup total)
Amount Per Serving
Calories 40.4
Total Fat 1.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 4.4 mg
Potassium 153.5 mg
Total Carbohydrate 4.0 g
Dietary Fiber 1.1 g
Sugars 0.2 g
Protein 0.7 g

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