This was a quick recipe I posted on Instagram last week. I was playing around in the kitchen trying to use up some fresh tomatoes from my friend’s garden, and adapted a Bon Appetit recipe to what I had in my fridge. The chipotle peppers give this spread a smoky kick and it’s a great way to make use of late-summer tomatoes.
There is no fat on this earth more precious to me than ghee. If I could eat it with a spoon like ice cream, I would, letting it drip down my face into slick, emollient pools on my thighs, which I’d rub in because on top of being a great nutrition source, it’s actually a pretty moisturizing ingredient to add to homemade natural beauty products. Fun fact!
But that’s not why we’re here.
As much as I love experimenting with different foods, I’m not above a good PBJ, but now that I’m not 5 years old, it’s time to upgrade the ingredients and move towards a more ~adult~ combo of almond butter and nutritious blueberry jam (ABJ?), packed with antioxidants rather than the usual corn-syrup bomb that is commercial jelly.