Photo by Linda Xiao
Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.
Recipe information
Yield
Serves 8
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Do Ahead
Step 3
Jam can be made 2 days ahead. Cover and chill.