Ingredients:
500 g ripe tomato
4 chili
4 garlic cloves
300 g sugar
2 pieces of ginger (thumb-size)
3 tablespoon fish sauce
100 ml red wine vinegar
Peel the tomatos first. Keep the seeds because they provide the consistency of the jam. Put all the ingredients in a blender and mix until smooth. Cook in a saucepan until shiny and thick.
This is enough for two small jar.
You can keep it in the fridge for months but i doubt it would last that long!
6 megjegyzés:
This sounds vaguely Vietnamese. Who was the author of the recipe?
The author is Peter Gordon.
Now I know what I'll be making next. Chili jam sounds like it can open up a world of possibilities.
Very similar to a jam that I have been making for many years. Main difference is that I usually use jalapenos.
Love this jam on everything: seafood, Tex-Mex, and especially scrambled eggs.
We like it so much that I often make enough to fill a quart jar.
Good post.
Oh wow, chili jam sounds wonderful! I bet it tastes good chilled because it's hot and cold at the same time.
HMMMM this has a place in my kitchen. I must make this. Thank you!
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