Ingredients
1
tbsp finely grated peeled fresh ginger
1
large garlic clove, minced
1/8
tsp dried hot red pepper flakes
1
1/2 lb plum tomatoes, seeded and finely chopped
1
1/2 tbsp fresh lime juice
2
tbsp 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.
4.
Jam can be made 2 days ahead and chilled, covered. Stir in lime juice and cilantro just before serving.
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