John Myers
Chorizo Jam
The perfect chorizo jam recipe with a picture and simple step-by-step instructions.
- 350 g Chorizo (Spanish sausage)
- 3 Pc. Blue onions
- 5 Pc. Clove of garlic
- 2 tbsp Sugar brown raw sugar
- 5 tbsp Balsamic vinegar
- 1 tbsp Tomato puree
- 1 Can Diced tomatoes
- 1,5 dl Red wine
- 1 tbsp Soy sauce
- 1 bunch Fresh coriander
- Rosemary, thyme, cloves
- Laurel, chilli fluff,
Preparation :
- Cut the chorizo into cubes. Peel the onions and garlic. Quarter the onion and cut into slices. Cut the garlic into slices. Grind the rosemary, thyme and chilli a little in a mortar (not to powder). Finely chop the coriander.
- Fry the Chorizo cubes crosswise. Add the onions and garlic, cook until they become translucent. Add sugar and caramelize. Add balsamic vinegar and reduce slightly. Add the tomato puree, mix in well and fry gently. Add diced tomatoes and simmer for 15-20 minutes.
- Then deglaze with the wine and soy sauce. Bay leaves, cloves, rosemary, thyme, chilli, salt and pepper (be careful with salt, there is salt in the sausages and in the soy sauce.) Let cool a little and puree. If the mixture is still a little runny, simmer a little on a low heat. Mix in the coriander.
- In the meantime, rinse 2 screw-top jars and lids with hot water and sterilize in the Bach oven at 100 ° C. Fill the finished mass hot. Screw the lid onto the jars. Let cool and store in a dark and cool place, open a glass and store it in the refrigerator. I don’t know how long this chorizo jam can be kept. My 2 glasses only survived 4 days.
- You can use this mass in a lot of things, for example: as a spread, with BBQ, meat, fish, fillings, parties, aperitifs, etc. … what it takes is a little fantasy …… but have it we yes. !!!!
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