Monday, 14 May 2012

Red Roasted Chili Jam

With the abundance of peppers; Serrano, Cayenne, sweet Banana Peppers, Capsicums and unknown long red mild peppers, it is definitely the time to preserve some for winter.
Harissa is always a welcome standby, pureed chili is handy too, but we just love the warm and aromatic
Red Roasted Chili Jam that accompanies everything from crackers with cheese to a fine chicken schnitzel.
You can leave the seeds in but this will produce a very hot jam.  I take the seeds out and roughly chop the remaining ingredients one night, then puree and cook the mixture the following evening, ensuring this is a pleasure to make and not a chore.

View 1.  Chillies and capsicums seeds removed, onions, shallots, ginger and garlic peeled and chopped.

View 2. After preparation is complete, the vegetables are pureed with 1 cup of vegetable oil.  
You may need to do this is batches,  Puree until almost smooth.

View 3. In a large wok or saucepan add the mixture, stirring for about 10 minutes over low heat.

Add brown sugar then cook stirring often for another 10 minutes.  Then add tamarind paste and fish sauce,  cooking over a low heat, uncovered, stirring occasionally for about 1 1/2 hours 
or until thick and dark red/brown in colour.

View 4. After cooking for 1 1/2 hours the mixture is thick and dark red/brown with a roasted flavour. 

View 5. Pour while hot into sterilised jars and bottle immediately.
This jam will keep for at least 2 years in the cupboard.  When opened, store in refrigerator.

Red Roasted Chili Jam

500g fresh long red hot chillies, deseeded
100g fresh mild red or green chillies, deseeded
2 red capsicums, quartered and deseeded
3 brown onions, quartered
10 golden shallots, peeled
10 cloves garlic, peeled
1 cup vegetable oil
200g brown sugar
80g tamarind paste
80ml fish sauce

You are sure to enjoy this delightful accompaniment.

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