Wednesday, March 23, 2011

tomato chilli jam

source 'better homes and garden magazine' august 2008.

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp sea-salt flakes
2 cans chopped tomatoes
1/2 cup brown sugar
1/2 cup red wine vinegar
2 tsp dried chilli flakes (or fresh, finely chopped red chilli)

1. heat oil in a heavy based pan, add onion, garlic and sat and stir to combine.  cook on low until onion is soft. do not brown.
2. add tomato, sugar, vinegar and chilli and stir to combine. cook on low for 15-20mins stirring occasionally until mixture is slightly thickened and jam-like.  put hot mixture in a sterilised jar. store jam in fridge for up to 2 weeks.

...serve the chilli jam with barbecued or char-grilled meats
...use as a base for pizzas
...add a couple of spoonfuls to a slow-cooked meat dish
...other spices such as cinnamon sticks, star-anise or 1-2 teaspoons of mustard or cumin seeds can be added with the onions

i've yet to try this, and one probably not for my hubby but i look forward to trying it with my friends who might like a hot little extra. :)

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