Chili Jam

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 head garlic, peeled and chopped
• 2 onions, roughly chopped
• 2 cups fresh red birds eye chiles, de-seeded and tops removed (i don't deseed the chillies but this is my personal taste)
• 3 tablespoons tamarind paste
• 2 -3 tablespoons fish sauce
• 3 tablespoons sugar
• 3/4 cup peanut oil

Recipe

• 1 heat the oil in a saucepan.
• 2 add garlic and onion and cook on a low slow heat until the onions are transparent.
• 3 note: do not brown the onions and garlic.
• 4 add chillies to the garlic and onion mixture and cook until the chillies are soft.
• 5 again being careful not to brown or burn the garlic, onion and chilli mixture.
• 6 next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
• 7 simmer for ten minutes then turn off heat.
• 8 cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
• 9 (blend to a smoothiish texture) pour into sterilised jam jar and store in fridge.
• 10 the chilli jam will last for a couple of weeks in the fridge.