Chilli Jam

This is a lot of fun to make and keeps well in the fridge to add on top of your poached eggs, pizza, noodle salads and cheese platters.

Thanks to Donna Hay for the inspo.

Ingredients:

5 long red chillies, roughly chopped  (you can remove the seeds if you like)

1 french eschalot or 1/2 a small red onion, roughly chopped

3 cloves garlic, roughly chopped

1 tbs ginger, roughly chopped

2 tbs peanut oil (rice bran or canola if you have an allergy to peanuts)

2 tsp of sesame oil

1/4 cup rice wine vinegar

2 tbs fish sauce

2/3 cup brown sugar

Method:

Place the chilli, garlic, ginger and eschalot in a small food processor and process until finely chopped (like a paste).

Heat the peanut oil and sesame oil in a large non stick fry pan to a medium heat and add the chilli mixture. Cook and stir for approximately 6-8 minutes or until just starting to caramelise.

Add the vinegar, fish sauce and brown sugar, stir to combine and allow to bubble away for 3-4 minutes or until slightly thickened.  The chilli jam will thicken on cooling.

Allow to cool before transferring to a jar or an airtight container.  The chilli jam will last up to 3 weeks in the fridge.