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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is an accompaniment for Miniature Crab Cakes with Tomato Ginger Jam . Active time: 30 min Start to finish: 1 hr Ingredients:
1/4 cup minced shallot |
1 tablespoon finely grated peeled fresh ginger |
1 large garlic clove, minced |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon dried hot red pepper flakes |
2 tablespoons unsalted butter |
1 tablespoon sugar |
1 1/2 pounds plum tomatoes, seeded and finely chopped |
1 1/2 tablespoons fresh lime juice |
2 tablespoons finely chopped fresh cilantro |
Directions:
1. Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
2. Cool jam to room temperature, then stir in lime juice and cilantro.
3. Cooks' note: Jam can be made 2 days ahead and chilled, covered. Stir in lime juice and cilantro just before serving.
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