Tomato-Mustard Jam

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Tomato-Mustard Jam

 

8 tomatoes, seeded

1/2 tsp Mustard Seeds (crushed)

1/2 tsp Mustard Oil

8 shallot

4 garlic cloves

1 tbs honey

1/2 cup olive oil

2 leaves of basil

2 sprig tarragon

1/2 tsp ground Chipotle Chile Pepper

Salt & Pepper, (pinch)

Zest from 2 limes

 

 

 

In a medium pot, sauté shallots, garlic, mustard seeds and chile pepper in some

of the olive oil. Glaze with honey.Add in the rest and cook slowly for about 45

min, aside from salt, pepper and mustard oil, which is added at the end.

 

Author: Chef Marcus Samuelsson, Aquavit Restaurant, Minneapolis MN, USA

Formatted by Chupa Babi: 09.21.08

 

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