RECIPE: Tomato Jam

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

• 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.  Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

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RECIPE: Creamy Jalapeno-Cilantro Sauce

- 5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped

- 4 garlic cloves, peeled

- 5 tablespoons fresh lime juice

- 1 teaspoon kosher salt

- 1/2 cup neutral vegetable oil (I use grapeseed)

- 3/4 cup (packed) fresh cilantro leaves with tender stems

1. Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed.

2. With motor running, slowly drizzle in oil until a thick sauce forms.

3. Add cilantro and pulse a few times until chopped and incorporated.

5. Taste and add more jalapeño, if necessary.

*Preparation note: Properly emulsifying the oil is key!

*Serving suggestion: This tastes great on burgers, tacos, sandwiches....

Crispy Summer Squash Pancakes

INGREDIENTS

·        2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry

·        2 scallions, thinly sliced

·        1 jalapeño, thinly sliced

·        1 large egg, beaten

·        1/2 cup all-purpose flour

·        2 teaspoons baking powder

·        Kosher salt

·        Pepper

·        6 tablespoons canola oil

·        Lemon wedges and sour cream, for serving

HOW TO MAKE THIS RECIPE

1.    In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour and baking powder and season with salt and pepper. Mix gently just to combine.

2.    In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 
3 minutes. Flip the pancakes, add 1 tablespoon of the oil 
and cook until golden and crisp, 
2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.

Serve for breakfast with cream cheese, cucumbers and smoked salmon or under a runny, fried egg!