Sunday, May 22, 2016

We Be Jammin'... Chili Jam

Chili Jam
Found on Food

A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

YIELDS 1 medium jar


* 1 head garlic, peeled and chopped 

* 2 onions, roughly chopped

* 2 cups fresh red birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste) 

* 3 tablespoons tamarind paste 

* 2 -3 tablespoons fish sauce 

* 3 tablespoons white sugar

* 3⁄4 cup peanut oil


* Heat the oil in a saucepan.

* Add garlic and onion and cook on a low slow heat until the onions are transparent.

* Note: do not brown the onions and garlic.

* Add chillies to the garlic and onion mixture and cook until the chillies are soft.

* Again being careful not to brown or burn the garlic, onion and chili mixture.

* Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.

* Simmer for ten minutes then turn off heat.

* Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam. (Blend to a smoothish texture) 

Pour into sterilized jam jar and store in fridge.

* The Chili Jam will last for a couple of weeks in the fridge.

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