Chile Jam
12 ingredients
8 steps
Ingredients
- 2 kg roma tomatoes, ripe
- 150 ml olive oil
- 10 garlic cloves, peeled and coarsely chopped
- 25 g ginger, peeled and coarsely chopped
- 7 small fresh red chilies, stems removed
- 14 cup cumin seed
- 14 cup black mustard seeds
- 200 ml red wine vinegar
- 50 ml fish sauce
- 1 cup palm sugar
- 1 tablespoon ground turmeric
- 12 bunch coriander, chopped
Directions
-
1Rub whole tomatoes with olive oil, place in a roasting pan and roast at 350F for 20 minutes or until soft.
-
2Combine garlic, ginger, chilies, cumin, mustard seeds and vinegar in a food processor and process until finely chopped and well combined.
-
3Transfer mixture to a large heavy based saucepan.
-
4Add tomatoes, fish sauce, sugar and turmeric.
-
5Simmer over low heat for 11/2 - 2 hours or until thick and jammy.
-
6Remove from heat and stir in coriander.
-
7Pour into hot sterilized jars and seal while hot.
-
8Keeps in the refrigerator 1 month.
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