Tomato chilli jam
If chilled the jam will keep for up to three weeks
Ingredients
4 red onions peeled and chopped
4 red peppers seeded and chopped
20 small fresh red chillies with their seeds
140ml olive oil
905g ripe tomatoes roughly chopped
250ml Thai fish sauce
225g palm demerara or castor sugar
Method
Fry the onions peppers and chillies in the olive oil until they are so dark they are almost black and blistered. It is important to get them as caramelised as possible without burning them.
Stir in the chopped tomatoes and cook until the excess liquid has evaporated and the mixture releases oil.
Add the fish sauce and sugar. Cook until the sugar has dissolved into the mixture and the fish sauce has evaporated.
Put through the coarse blade of the food mouli.
Mix in 100ml hot water. Add chilli sauce to taste. Transfer into a sterilised jar and refrigerate.
