Chilli Jam
Ingredients:
250ml vegetable oil
150g spanish onions
2 red capsicums
3 red chillis
5 cloves of garlic
1 punnet cherry tomatoes
Method:
Finely dice all the veggies, and fry them lightly for about
5 minutes.
Add fish sauce and sugar until the mixture caramelises.
Add the sweet chilli sauce and bring to the boil.
Cool
and store in airtight containers for use with fish, shellfish
and chicken.
Note: If jam is a little thick add up to 250ml of water.
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