Chorizo Jam
Uncover the tantalising fusion of chorizo, coffee and balsamic vinegar in this unique Chorizo Jam. An uplifting addition to meats, cheeses and sandwiches
Equipment
- 1 Storage Jar approx 1lt
Ingredients
- 500 grams Chorizo (skinned)
- 2 large Onion
- 2 cloves Garlic (finely chopped)
- 1 large Red pepper (chopped into a medium dice)
- 90 grams Brown sugar
- 2 tbsp Marsala (or sherry or red wine)
- 100 ml Espresso (or any strong coffee)
- 2 tbsp Balsamic vinegar
- ½ tsp Ground black pepper
- 1 tsp Paprika
Instructions
Prep
- Chop the onion reasonably finely
- Peel and chop the chorizo to a small dice
- Weigh/ measure the other ingredients
To Make
- Place the chorizo in a cold frying pan on a medium heat and cook for around 5 minutes, stirring frequently, until the oils are released and the chorizo is just starting to brown. Remove from the pan with a slotted spoon and place to one side, leaving the chorizo oil in the pan
- Turn the heat down to medium low and add the onions with a pinch of salt. Cook for around 10 minutes, stirring frequently, until they begin to caramalise. Add back the chorizo and all the other ingredients
- Cook on a low heat for 30 minutes or so, stirring occasionally, until it reaches a syrupy consistency. Leave to cool to room temperature and it will thicken more
To Store
- When cool, place in a sterilised jar and store in the fridge for up to a month (though there's no chance it won't be eaten by then)
Nutrition
Calories: 80kcal
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