VIDALIA ONION AND GARLIC JAM

Vidalia Onion And Garlic Jam image

This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.

Provided by Molly O'Neill

Time 1h15m

Yield One cup

Number Of Ingredients 5

Ingredients

2 large Vidalia onions, unpeeled
1 head garlic, unpeeled, smashed to separate cloves slightly
2 tablespoons olive oil
Scant pinch cayenne pepper
1/8 teaspoon salt, plus more to taste

Steps:

Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and 1/8 teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 89 milligrams, Sugar 10 grams, TransFat 0 grams