Malay Chile Jam

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 small onion, quartered and thinly sliced
1/2 cup sugar
1/3 cup minced seeded medium-hot chiles, such as jalapeños or serranos
1/4 cup minced red bell pepper
1/4 cup water
1/4 lemon, cut into 2 wedges and seeded
Large pinch of salt

Instructions:

Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring often, until the jam thickens and registers 210° on a jelly thermometer, about 12 minutes. Discard the lemon wedges. Pour the jam into a clean jar or container and refrigerate for up to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently simmering water before serving.

Makes about 1/2 cup.

Recipe by Jenna Holst via foodandwine.com