Chipotle-Onion Jam
Recipe type: sauce
Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio
  • 3 tablespoons olive oil
  • 4 large onions cut in vertically, then in half-strips ⅛-inch thick
  • 3 chipotle peppers from a small can of chipotle in adobo (found at any grocery)
  • ½ cup raisins
  • 1 tablespoon sugar
  • 1 tablespoon Balsamic vinegar
  1. In a small lexan place very hot tap water on top of the raisins and let sit for thirty minutes to rehydrate.
  2. Drain all water when plump.
  3. Cut the chipotle peppers up fine.
  4. Add the oil, onions, sugar and peppers to a pizza pan or tray and insert it in your 475 F pizza oven for 12 minutes tossing afterwards and returning for five more minutes until the onions are soft and starting to caramelize.
  5. Add the balsamic and raisins when hot and let steep in the pan.
  6. This mix can be ground up using an immersion blender or blender or left chunky. (For more heat, add more chipotle. For an added sweetness, use dried blueberries instead.)
  7. To caramelize, char or sweat? That is the question. Of the many treatments an onion gets, the three great flavors of sweet, bitter-char and creamy are there for the taking. Caramelization occurs when the sugars from the onion reduce into a thick dark liquid. Many chefs help this by adding Balsamic vinegar or sugars. Charred onions offer a deeper, meatier flavor profile like coffee, steak and nuts. When onions are offered a low temperature atmosphere to sweat and sweat some more, the oils don’t evaporate and the fibers cook away leaving a silky cream.
  8. This is wonderful to top on aged cheddar, feta and even gorgonzola pizzas. Cream sauce pizzas are great with this jam.
Recipe by Pizza Today at