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| Green Chili Jam |
I started summer with a few 'assorted chili' plants from a local homeware store, not knowing what varieties they were. They turned out to be a great mix of jalapeño and Japanese chili that literally grew themselves! I’ve been using them in everything - especially since they never ripen to red where I live. If you've got loads of chilis, this green chili jam is the perfect way to make in bulk and bottle those bright summer flavors for the cooler months ahead.
This recipe couldn’t be simpler, and it’s a great way to use up those Asian condiments lurking in the back of the fridge in something other than a stir fry. This jam brings together crushed garlic, fresh ginger, rice wine vinegar, tamarind paste, fish sauce, water, sugar and a hint of lime zest melt into the green chilies, giving the jam a delicious zingy yet salty depth of flavor that’s hard to identify. It's endlessly versatile and works with cold meats, on sandwiches with cheese, meat patties, steak, sausages, as a dipping sauce, condiment to a charcuterie or sharing board, you name it.
Makes approx. 1 cup
Ingredients:
2 fat cloves garlic, crushed (fresh is best)
2 tsp fresh grated ginger (I used jar)
3-4 green jalapeño chilis, de-seeded and chopped (serrano or any other green chili will work, too).
Zest of 2 limes
1 1/4 cups granulated sugar
1/4 cup rice vinegar
1 tablespoon fish sauce
1 tablespoon tamarind paste (or 1 teaspoon tamarind concentrate)
2 tablespoons water
Method:
Blitz the chilis, garlic and ginger in a blender or food processor, or chop finely. Transfer to a small saucepan with the remaining ingredients and stir.
Bring the mixture to a boil, then reduce the heat and simmer uncovered to let it reduce. Cook for up to an hour, or until a few drops placed on a cold plate thicken as they cool.
Refrigerate in a covered container, or for longer storage preserve in sterilized jars.
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