Chilli Jam is nice with fish, chicken, barbequed meats - especially sausages - cheese, sausage rolls, pies, in fact mostly anything that you have sauce, pickles or relish with.
Remember to use disposible gloves when handling chillies.
- 4 red capsicums
- 10 roma tomatoes
- 100ml olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 8 long red chillies, sliced in half lengthways (remove seeds unless you want the heat)
- 100ml malt vinegar
- 300g brown sugar
- 1 teaspoon salt
- Place whole capsicums on a roasting tray, lined with baking paper
- bake in a very hot oven, turning every 5 minutes until the capsicums are blackened on all sides
- remove from oven, place in a bowl to cool before peeling
- halve the tomatoes and place on a roasting tray
- drizzle with a little olive oil and roast in a slow oven for 1 hour to intensify the flavour
- remove from oven and chop roughly and set aside
- meanwhile, peel the capsicum and discard seeds, stem and membrane
- chop flesh roughly and set aside
- place a heavy based saucepan over a medium heat
- add the rest of the olive oil
- add the onion, garlic and chilli and gently fry for a couple of minutes.
- add the chopped capsicum and tomato and cook for another 5 minutes.
- add the vinegar, sugar and salt, turn the heat down to low and cook gently for 30 minutes or until the jam has thickened
- pour into warm sterilized glass jars
- allow to cool and refrigerate.
If using immediately and often, store in a jar or plastic container with a lid. Keep refrigerated.