Chilli Jam

1. 4 red capsicums
2. 6 tomatoes
3. 100 ml olive oil
4. 2 garlic cloves, minced
5. 8 long red chillies, sliced in half lengthways, seeds 
6. removed and chopped
7. 100 ml malt vinegar
8. 300 g brown sugar
9. 2 teaspoons salt

• Place capsicums on a roasting tray lined with baking paper and bake at 250ºc, turning every  5 minutes until the capsicums are blackened on all sides. remove from the oven and place in a bowl to cool before peeling. 
• Peel the tomatoes while the capsicums are roasting. Bring a saucepan of water to the boil. With a small kitchen knife or paring knife, remove the tomato stem area. score the opposite end of the tomato with a criss-cross pattern. cook the tomatoes in the boiling water for 20 seconds. remove, cool slightly and peel off the skins. slice the tomatoes in half (between the top and bottom) then, using a teaspoon, remove the seeds. chop roughly and set aside.
• Peel the capsicums and discard any seeds and stem chop into small pieces.
• Heat a heavy-based saucepan over medium heat and add the olive oil.
• Add the garlic and chilli and fry gently for 1 minute.
• Add the chopped capsicum and tomato and cook for 5 minutes.
• Add the vinegar, sugar and salt, cook on medium heat for 15 minutes, then reduce the heat slightly and cook until the jam has thickened.
• Pour into a sterilised jar (if storing), cool, cover and refrigerate. if using immediately and often, store in a jar or plastic container with a lid and keep refrigerated.

Posted in: Dips  and  Accompaniments