Picture this : the perfect, all-natural PB paired up with a savory, sweet but spicy jam together on toasted homemade wheat bread??  Ahhh…

Now, picture this :

Can we say, delish?  What a unique, inspiring twist on the ol’ PB&J Sammy!  I love it!

My favorite recipe for the Green Tomato Jalapeno Jam is from Chef Jeremy at Cork Restaraunt…

4 jalapenos, stems & seeds removed, sliced
1 cup loosely packed cilantro and mint steams and leaves (the ratio of each is up to your taste)
2” section of ginger, chopped
5 cloves of garlic, smashed
½ cup cider vinegar
2 tbl soy sauce
1 lb green tomatoes (skin removed and chopped)
3 cups sugar

In a blender or food processor, blend the jalapenos, herbs, ginger, garlic, soy sauce and cider vinegar till smooth. Add the mixture to a heavy bottom pot with the sugar and tomatoes. Place on the heat, bring to a simmer and cook on low till glossy and thick, about 15 minutes. Make sure you stir occasionally to avoid the jam from sticking to the bottom of the pan.  Check out steamykitchen.com for a detailed how-to.

I also found good Green Tomato Jalapeno Jam recipes here and here.

But lets not forget the most ingredient in today’s Sammy of the Week : Krema (or Crazy Richard’s) PB!!

♥ Kimberly