Like any good New Mexican, I can eat green chile on almost anything. Green chile is in my blood. I have frozen green chile in my freezer at all times, and when I run out it's time for a trip back to the Land of Enchantment. Although thanks to Chuy's Restaurant and Central Market, we now get Hatch green chile here in Texas too!
I've tried jalapeno jelly and chipotle jam. Why not green chile jam? So I picked up a packet of fruit pectin for making freezer jam.
I modified the recipe on the package a little, so as to not kill anyone with the spicy green chile. I think it's a delicious combination of sweet and spicy, and it certainly has a kick. I eat it on toast, crackers, biscuits, almost anything... and even sometimes by the spoon. However, most of my friends prefer to cut the spicy burn with something. For example, pour it over (non-dairy) cream cheese to use as a dip with crackers. Or use it as a relish on the side with meat.
Green Chile Jam
1 1/2 cups roasted, peeled and diced green chile (or you can use frozen), mild or hot depending on your preference
1 1/2 cups cucumber, peeled, seeded and diced (you can add more or less cucumber depending on how hot the green chile is)
1 cup water
1 1/2 cups sugar
1 package freezer jam fruit pectin (enough for four cups of fruit)
The directions on the package say to mix it all together and pour it into jars. I placed my jars in the refrigerator rather than the freezer and it set up ok.
So while most people would never think of green chile and dessert, to my green-chile-addicted-New-Mexican friends this one is for you!
If your a meat eater, you should try it as a glaze on cooked meat. If your not a meat eater, try making a salad dressing with it.
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