With a recent glut of vegetables in the family garden; I used a recent invite to a friends BBQ as an excuse to use up some of the homegrown chillies I was hoarding in the bottom of my fridge.
I love chilli jams and chilli sauce, but often those bought from the shop can seem overly sweet and synthetic. I also really like Thai food and in particular its use of ingredients to create food with real zest and punchy flavours.
- 10 red chillies
- 1 red pepper
- 6 good size tomatoes
- bunch of fresh coriander
- 50g palm sugar
- 150ml of red wine vinegar
- 50ml of fish sauce
- 2 bulbs of garlic
- salt and pepper
- toast the chilli and pepper in a pan with some olive oil until soft.
- add the lightly crushed bulbs of garlic and cook out for a further couple of minutes.
- add the chopped tomatoes and stalks of coriander (finely chopped)
- cook for 10 minute on a medium heat
- remove pan from the heat and let cool slightly, then blend until smooth.
- return to the heat add, vinegar, palm sugar and fish sauce
- cook out on a slow heat for 30 minutes
- cool and decant into sterilised jars