Green Tomato and Jalapeno Pepper Jam
4 servings
50 minutes
Green tomato and jalapeño pepper jam is an unusual blend of spiciness and sweetness that surprises and delights at the same time. This recipe has its roots in European cuisine, where contrasting flavors are often experimented with. Green tomatoes add a slight tang to the jam, while jalapeños contribute heat that harmonizes with the aroma of fresh herbs, garlic, and ginger. Apple cider vinegar and soy sauce provide a deep flavor nuance, making the jam a versatile addition to meat and cheese dishes. It pairs wonderfully with roasted meats, bruschetta, or even as a spicy sauce for cheeses. The jam thickens during cooking, acquiring a rich taste and pleasant texture that can be easily spread or used as an exquisite culinary addition.
1
Peel the tomatoes (dip in boiling water for 2-3 minutes and remove the skin).
- Green tomatoes: 500 g
2
In a processor, mix chopped jalapeño peppers, greens, finely chopped garlic, finely chopped ginger, vinegar, and soy sauce. Blend until smooth.
- Jalapeno pepper: 4 pieces
- Chopped mint leaves: 20 g
- Chopped cilantro (coriander leaf): 20 g
- Garlic: 4 cloves
- Fresh ginger root: 1 piece
- Apple cider vinegar: 0.3 glass
- Soy sauce: 2 tablespoons
3
Transfer the mass to a saucepan and add finely chopped tomatoes and sugar.
- Green tomatoes: 500 g
- Sugar: 3 glasss
4
Bring to a boil, reduce heat, and cook for about 45 minutes until the jam thickens.
