Yunnan-Style Tomato Jam with Chilies, Cilantro, and Mint
2 min readThe influence of Thai cuisine is apparent in this hot and spicy tomato jam, typically eaten with freshly cooked bamboo shoots in Yunnan Province. I like to use it as a bread or cracker spread, bruschetta topping, or condiment for veggie burgers or grilled vegetables. Leftovers are wonderful mixed with rice or tossed with noodles.
MAKES ABOUT 1 CUP
2 tablespoons canola oil
1 fresh hot red or green chili pepper, seeded and finely chopped
1 large shallot, finely chopped, or 2 to 3 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh ginger
2 large cloves garlic, finely chopped
1 (14-ounce) can fire-roasted diced tomatoes, liquid included
2 tablespoons plain rice vinegar
2 tablespoons light brown sugar
1⁄2 tablespoon reduced-sodium soy sauce
1⁄2 teaspoon salt
1⁄4 teaspoon crushed red pepper flakes
1⁄4 cup finely chopped fresh cilantro
2 tablespoons chopped fresh mint or basil
1 tablespoon fresh lime juice
In a small heavy-bottomed saucepan, heat the oil over medium heat. Add the chili pepper, shallot, ginger, and garlic and cook, stirring constantly, until softened and fragrant, 2 to 3 minutes. Add the tomatoes with their liquid, vinegar, brown sugar, soy sauce, salt, and red pepper flakes; bring to a brisk simmer over medium-high heat. Reduce the heat to medium-low and cook, mashing and stirring occasionally, until thick and jamlike, 25 to 35 minutes. Remove from the heat and stir in the cilantro, mint, and lime juice. Serve slightly warm or at room temperature. Completely cooled mixture can be refrigerated, covered, up to 5 days before returning to room temperature and serving.
{PER SERVING} (per tablespoon, or 1⁄16 of recipe) Calories 31 • Protein 0 • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 0g • Sodium 143mg
