2008. augusztus 25., hétfő

Chili jam

This weekend i've bought a new cookbook and i've found this recipe in it. I was fascinated with the idea of a really hot jam. The outcome was awesome! Now i regret not daring to double the recipe!

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:

Nate @ House of Annie írta...

This sounds vaguely Vietnamese. Who was the author of the recipe?

Millie írta...

The author is Peter Gordon.

eatingclubvancouver_js írta...

Now I know what I'll be making next. Chili jam sounds like it can open up a world of possibilities.

Névtelen írta...

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.

Hillary írta...

Oh wow, chili jam sounds wonderful! I bet it tastes good chilled because it's hot and cold at the same time.

Lori írta...

HMMMM this has a place in my kitchen. I must make this. Thank you!