Chilli Jam
Created by Jamanda, Tuesday, 01 January 2008
Description
A spicey little number from Cardinal Fang
Ingredients
At a glance
Cuisine
Type
Main Ingredient
- 500g plum tomatoes (or a tin of, if you want to cheat, but might end up too watery unless you reduce it properly)
- 2-3 red sweet peppers
- 2-6 red chillies (depending on your heat tolerance)
- 1 large red onion
- 3 cloves garlic
- 75g caster sugar
- 120ml sherry vinegar
- salt and pepper
- 2-3 tbsp olive oil
- Flat leaved parsley- chopped
- Pinch chilli powder (optional- leave out unless you are going for heat)
Method/steps
- Half and de-seed the tomatoes. Place slice side down in an oven proof dish. Season, drizzle with oil and sprinkle on 20g sugar.
- Roast in a hot oven for 10-15 minutes.
- In another oven proof dish, place the peppers and chilli (all de-seeded). Coat with oil and roast for 10-15 minutes.
- Chop the red onion and garlic. Sweat over a medium heat with some olive oil until soft.
- Remove the tomatoes from the oven and take off the skins. Yep- unpleasant but necessary job.
- Remove the peppers from the oven. Place in a plastic bag for 5-10 minutes in time honoured fashion then remove the skins and chop roughly.
- Add the chopped pepper mixture and the tomatoes. Add the vinegar, sugar and the finely chopped parsley.
- Reduce down for about 20 minutes. You can adjust the seasoning during this process, adding a bit more sugar or sherry vinegar to taste.
- Bottle in sterilized jars.
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