Chilli jam
Make your own chilli jam and add it to literally anything! This was a delicious addition to the rice paper rolls I made for lunch today and would also go nicely with scrambled eggs.
Chilli jam
INGREDIENTS
10 large dried chillies
6 fresh large chillies, roughly chopped
1 brown onion, roughly chopped
5 garlic cloves, peeled, roughly chopped
1 stalk lemongrass, bruised, trimmed and finely chopped (only use the lower bulb of the stem; store the remaining stalk in the freezer)
2 tbsp fresh ginger, finely sliced
1/4 cup vegetable oil (or any other neutral oil)
2/3 cup brown sugar
2 tbsp rice vinegar
2 tbsp fish sauce
METHOD
Place the dried chillies in a bowl and cover with boiling water, soaking for 10-15 minutes or until softened. Squeeze out the excess water, roughly chop and place in the food processor. Add the fresh chillies. Process briefly.
Add the onion, garlic, lemongrass and ginger. Process to a medium coarse paste.
Heat the oil in a non-stick pan over medium heat. Add the chilli mixture and cook, stirring often for 10 minutes.
Add the sugar, rice vinegar and water, and stir to combine. Reduce the heat to low and cook, stirring often, for 15 minutes or until the water has evaporated and the mixture is thick.
Turn off the heat. Stir through the fish sauce and allow the mixture to cool slightly before pouring into a medium to large sterilised jar. Store in the fridge for up to 1 month.