Habanero Jam Recipe
- 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
- 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.
- 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.
- Jam can be made 2 days ahead. Cover and chill.
