Tomato Chilli Chile Jam Recipes

TOMATO CHILE JAM

Tomato Chile Jam image

If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.

Provided by Julia Moskin

Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies

Time 1h15m

Number Of Ingredients 7

Ingredients

28-ounce can plum tomatoes, diced (look for best quality)
3 to 6 fresh red chile peppers
4 large garlic cloves, chopped
Fresh ginger, a 3-inch piece, peeled and chopped
1/4 cup fish sauce
1/2 cup vinegar (like rice, wine or cider)
1 cup sugar

Steps:

Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
When cool, transfer to containers or jars, and keep refrigerated.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams

TOMATO CHILI JAM

Tomato Chili Jam image

You can make quite different jams with different types of chili. Experiment! For a pretty hot jam use 4 habaneros, or 4 Scotch Bonnet peppers. You can make a slightly milder jam by using 6-8 standard red chili peppers, or 6-8 jalapenos. When first cooked the jam tends to be fairly sweet and less spicy - the heat will build up slowly for a week or so after cooking. It's fantastic served with cheeses (especially strong, hard cheese like good cheddar, and blue cheeses like Stilton), but also goes great with cold meats like ham. It works as a glaze for roasted/grilled meats. Try two slices of toast, melt Stilton over each one, and then spread a thin layer of the jam on top.

Provided by Ambervim

Categories Low Protein

Time 2h5m

Yield 2 Pints

Number Of Ingredients 6

Ingredients

2 1/4 lbs ripe tomatoes
6 chili peppers, fresh (Hot -4 habaneros, or 4 Scotch Bonnet peppers. A milder jam by using 6-8 standard red chili peppers, )
8 garlic cloves
21 ounces brown sugar
4 tablespoons fish sauce (Nam Pla Thai, Worcester Sauce or Soy Sauce)
1 cup red wine vinegar

Steps:

First, blanch the tomatoes (bring a pan of water to the boil, remove from heat and place the tomatoes in the water for a minute or two). Then peel them. Chop them into halves or quarters.
Peel the garlic cloves and place them, together with the tomatoes, the Nam Pla (or alternative) and chilis into a blender. Blend on a medium setting until the whole mixture resembles a strawberry milkshake. Yeah, really, it will. It's a little off-putting, to be honest, but it won't last for long....
Pour the vinegar and the "strawberry milkshake" mix into a large-ish heavy-bottomed saucepan, and then pour in the sugar - just dump it in; there's no need to do it in increments.
Bring the whole thing to a boil over a high-ish heat, stirring constantly to completely dissolve the sugar.
Once it comes to the boil, turn the heat to low and leave the jam to simmer. There's no need to cover the pan (and doing so will likely increase cooking time.).
From now on, stir every 10 minutes or so to keep the mixture from sticking to the sides of the pan.
You need to leave the pan at a simmer until the mixture starts to gain a jam-like consistency. This can be a little difficult to gauge on your first outing, since the jam will be runnier at cooking temperature than at room temperature. It'll start to look a bit "jammy" even at high heat, though, and stirring it will become more difficult.
Reaching thei "jam stage" usually takes somewhere around an hour and a half, but it can vary up to half an hour either side, depending on the water content of the tomatoes. The eventual amount of jam, similarly, will vary somewhat.

Nutrition Facts : Calories 1330.4, Fat 1.7, SaturatedFat 0.2, Sodium 2959, Carbohydrate 329.4, Fiber 8.4, Sugar 310.8, Protein 10

TOMATO CHILLI (CHILE) JAM

Tomato Chilli (Chile) Jam image

Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.

Provided by Leggy Peggy

Categories Low Protein

Time 35m

Yield 2 cups, 20 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon oil
1 tablespoon mustard seeds
1 small onion, chopped
1 (400 g) can diced tomatoes, undrained
1/4 cup red wine vinegar
1/2 cup strong chicken stock
1 tablespoon fish sauce
1 tablespoon fresh ginger, finely chopped
1 tablespoon fresh thai red chili pepper, deseeded and finely chopped (about 3 chillies)
2 garlic cloves, crushed
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
Add onion and stir for about 30 seconds, then add all other ingredients.
Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
Bottle and store in the fridge. Use within two weeks. I find it improves with age.

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