This is a bit of a variation on a theme. The "sweet heat" from the Hatch Green Chiles adds a bit of complexity without being over powering. This is my favorite condiment, now, no doubt! Here's a few ideas of what to do with your Southwestern Tomato Jam once you have it made. Oh, and get ready for the most amazing aroma in the kitchen while it is cooking. * Like jam on toast in the morning
* Spread on top of your morning eggs
* As a condiment on your breakfast sandwich or breakfast burrito
* As a layer in a vegetable casserole
* An alternative to tomato paste in meatloaf or hamburger patties
* Grill a steak with a little salt, pepper and rosemary and top with tomato jam. YUM!
* With spicy potato sausage stuffed buttery empanadas
* Married to goat cheese in a fried egg sandwich
* Glazed on pork ribs
* Slipped into a blt sandwich
* As a dressing ingredient for a fresh vinaigrette to go with a green salad
I think it would also make an excellent glaze for a ham! That would make a great Labor Day main course! —vivisue
Dice the tomatoes and green chile and place in large saucepan. Add the remainder of ingredients to the tomatoes and green chile. Bring mixture to a boil, then medium simmer for 2 hours. Be sure and stir frequently to ensure that it does not start to scorch on the bottom of the pan. The brown sugar will lend itself to burning if you aren't careful. (Don't ask me how I know this. I did catch mine in time to save the batch!) After a couple of hours, use a stick blender or hand blender if you don't have a stick and swirl around the pan until the mixture has an even consistency. Simmer for another hour or so until most of the liquid has cooked off. Remove from heat and let cool. This will make about a pint of delicious, addictive Southwestern Tomato Jam!! Store in the refrigerator where it should keep several weeks.