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This jam is a riff off of the sauce in our classic Mexican Mole dish. The combo of chocolate and chile makes it a unique addition to a cheese plate. It also packs a flavor punch when used as a condiment or spread.

INGREDIENTS

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Preheat broiler. Place tomatillos on a baking sheet and roast under broiler for about 10 min. or until blistered and slightly blackened, turning over halfway through. Transfer to a food processor and add lemon juice and raisins. Pulse until smooth. Transfer to a wide, heavy-bottomed saucepan and add sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Simmer for 10 min. until mixture starts to thicken. Add Mexican Mole and ground chiles and continue to simmer for about 20 more min. until thickened. Keep at a low simmer and stir often so the chocolate in the mole doesn’t burn.

Transfer to canning jars, leaving about ½ inch headspace. Seal with 2 part lids and process in a boiling water bath (with jars covered by 1 to 2 inches of water) for 15 min. Remove jars from water and let cool to room temperature, making sure lids are sealed; lids shouldn’t bounce back when pressed. Refrigerate any jars that didn’t seal; otherwise, store in a cool, dark place at room temperature. Use within 6 months and refrigerate after opening. (Tip: You can skip canning altogether and simply refrigerate the jam and use within a few weeks.)

Delicious as a topping for grilled chicken or pork. Great as a ham or turkey sandwich spread. Use as a quesadilla filling.

ITEMS IN THIS RECIPE

Mexican Mole

64

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Hot Red New Mexican Chile Powder

48

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