Ingredients
Units
Scale
- 1/3 cup avocado oil (or other vegetable oil)
- 5 - 6 oz sliced onion (or shallot)
- 8 garlic cloves, sliced thinly
- 5-10 dried arbol chiles, stemmed and halved lengthwise, seeds reserved
- 4 tbsp allulose
- 2 tbsp lime juice
- 2 tbsp soy sauce
Instructions
- In a small saucepan, heat oil and onions over medium-high heat, stirring frequently, until onions begin to brown golden brown, about 6-7 minutes.
- Add the garlic to the saucepan and cook the garlic on medium-high heat for 1 minute.
- Add the arbol chiles and some seeds (depending on how spicy you want your jam!), to the saucepan that contains the onion, garlic and oil and cook, stirring constantly, until the chilis turn a deep reddish brown, about 1 minute.
- Remove the saucepan from the heat and add the allulose, lime juice and soy sauce. Stir to incorporate the ingredients.
- Carefully pour the saucepan mixture into the bowl of a food processor. Blend for 45-60 seconds, scraping down the sides of the container as needed.
- Return the blended ingredients back into the now empty saucepan. Bring to a simmer over medium-low heat. Cook, stirring frequently, until the mixture is thickened and has a jam-like consistency, about 4-5 minutes.
- Season with extra lime juice, soy sauce and salt to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiments
- Method: Stove-top
- Cuisine: Asian, Keto, Low Carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tbsp
- Calories: 33
- Sugar: 1.3
- Fat: 3
- Carbohydrates: 1.3
- Fiber: 0.5
- Protein: 0.2
