Spicy turkey appetizer on lettuce leaves with red pepper jam

Ingredients:

Snack

• 1 tbsp dark sesame oil
• 3 green onions, finely chopped (white parts separated from green parts)
• 1 tbsp. chopped or grated ginger
• 2 cloves garlic, crushed or grated
• Half a jalapeño, chopped
• 450 g ground turkey (not lean)
• 0.5 cup chopped water chestnuts
• 1 carrot, sliced ​​into thin strips with a vegetable peeler
• 1/4 cup plain hot red pepper jam, recipe below
• 2 tablespoons soy sauce
• 1/4 cup small sprigs of cilantro
• 1 large head bibb lettuce, separated into leaves, largest leaves reserved for another use

Simple hot red pepper jam

• 1 cup apricot jam
• 1 red bell pepper, chopped
• 2 tsp red pepper flakes
• 1/4 cup distilled vinegar 5%

Preparation:

1. In a large nonstick skillet, heat the sesame oil over medium heat. Add the white onion, ginger, garlic, and jalapeño; cook, stirring, until golden brown, 1 to 2 minutes. Increase the heat to medium-high and add the ground turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps of ground turkey with a spoon, until darkened, about 4 minutes. Add the nuts, carrots, red pepper, jam, and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes.
2. Transfer the meat mixture to a bowl, top with green onions and cilantro sprigs. Serve on lettuce leaves.
   
   

   Simple Hot Red Pepper Jam:

   
   In a blender, combine the apricot jam, bell pepper, red pepper flakes, vinegar, and 1/4 teaspoon salt; blend until smooth. Transfer to a small saucepan and bring to a simmer over medium heat. Cook, stirring frequently, until the jam thickens and becomes syrupy, about 10 minutes. Transfer to a jar and cool completely. Store in the refrigerator for up to 1 week.