Name: Habanero Jam
Yield: Serves 8
Ingredients: 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

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Photo by Linda Xiao

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

Recipe information

Yield
Serves 8

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Do Ahead
Step 3
Jam can be made 2 days ahead. Cover and chill.