This weekend i’ve bought a new cookbook and i’ve found this recipe in it. I was fascinated with the idea of a really hot jam. The outcome was awesome! Now i regret not daring to double the recipe!
500 g ripe tomato
4 chili
4 garlic cloves
300 g sugar
2 pieces of ginger (thumb-size)
3 tablespoon fish sauce
100 ml red wine vinegar

Peel the tomatos first. Keep the seeds because they provide the consistency of the jam. Put all the ingredients in a blender and mix until smooth. Cook in a saucepan until shiny and thick.
This is enough for two small jar.
You can keep it in the fridge for months but i doubt it would last that long!

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