Dictionary.com states that a "jam" is "a preserve of whole fruit, slightly crushed, boiled with sugar". If that's the case, I stand corrected in my terminology. But I prefer my last definition above, allowing cooked-down, thick spreads the label. That definitely includes this one - a smooth, thick puree of ancho, guajillo and roasted hot cherry peppers laced with a whole lot of garlic and cooked until spoon-mounding thick.
As many people reading this blog know, I love my garlic and my chiles whether they're raw, sauteed or roasted. In this case, the massive amount of garlic and fresh peppers are roasted until super soft and almost sweet, so when they combine with the hotter dried peppers, honey and vinegar the overall sensation is intense flavour first followed by a gentle (but noticeable) kick. A dash of olive oil smooths things out a bit, making it the perfect consistency for smearing on burger or hot dog buns, mixing into eggs or pasta salad (hot or cold), and even thinning out a bit for use as mashed potato gravy. Whatever you call it, it's just plain old good.
Have you ever made or eaten a savoury jam? How did you use it?
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