Thai Chili Jam Recipes

SWEET CHILLI JAM

Steps:

• Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
• Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.

THAI SWEET CHILI SAUCE RECIPE

Steps:

• Gather the ingredients.
• Add the vinegar, sugar, water, fish sauce, sherry, garlic, and pepper flakes to a saucepan or pot.
• Bring to a rolling boil.
• Reduce the heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off; rice vinegar is less strong than regular white vinegar.)
• While the mixture is boiling, dissolve the cornstarch into the cool water in a small bowl.
• Reduce the heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring and cooking until the sauce thickens, about 2 minutes. Then remove from the heat and taste-test.
• Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.

THAI CHILI JAM

Steps:

• Set a fine-mesh strainer over a heatproof bowl. In a medium saucepan over medium-high heat, warm the oil and shallots, stirring frequently, until shallots are deep golden brown, 8 to 10 minutes.☞TESTER TIP: Keep a close eye on the shallots. Once they start browning, they color very quickly.
• Using a slotted spoon, move the shallots to a second bowl. Add garlic to hot oil in saucepan and cook, stirring constantly, until golden brown, 1 to 2 minutes. Using a slotted spoon, dump the garlic into the bowl with the shallots.
• Add the arbol chiles and half of the reserved seeds to the hot oil and cook, stirring constantly, until the chiles turn deep reddish brown, about 1 minute. Pour oil through the prepared strainer and into the bowl; reserve oil and add the chiles to the bowl with the shallots and garlic. Do not wash saucepan.
• In a blender or mini food processor, blend the shallot mixture, sugar, and lime juice until a thick paste forms, 45 to 60 seconds, scraping down sides of container as needed. If the mixture isn't blending well, drizzle in a little extra lime juice.
• Return the paste to the now-empty saucepan, add the fish sauce and 2 tablespoons of reserved oil. Bring to a simmer over medium-low heat. Cook, stirring frequently, until the mixture is thickened and has a jam-like consistency, 4 to 5 minutes. Remove from the heat.
• Season with extra lime juice, extra fish sauce, and salt, to taste. (Jam can be refrigerated for up to 1 month.)