- 10 mixed peppers, diced
- 10 chillies, diced
- 8 tomatoes, skinned & diced
- 6 cloves garlic, chopped
- 1 thumb-sized piece of ginger, chopped
So, mix together in a saucepan one cup of caster sugar and three cups of white wine vinegar. Add all the chopped ingredients and boil to a jammy consistency. This can take a reasonably long time – maybe 45 minutes. Keep an eye on it. Don’t over-reduce it or it will be too thick and will taste burnt.
This makes about 3 jars worth – it will keep for months if you pour it into hot, sterilised jars. If you keep it in the fridge once opened it’s still fine for a good month.
This is great on burgers and in sandwiches – particularly with chicken and cheese. My personal favourite use for it is to make the following quesadilla:
- 1 tbsp chilli jam
- Couple of slices of smoked cheese
- Red onion
- Cubed chorizo
^ Spread the jam over half of a flour tortilla, sprinkle the other ingredients on top then fold over & toast in a hot pan (no need to even oil the pan) til golden brown and oozing with melted cheese… Something about the sweet kick of the chilli jam with the smokey cheese taste and the occasional morsel of olive makes this quesadilla stand head and shoulders above its peers. I’ve eaten one of these for lunch for something like the last 8 shifts running, and I’m really not a creature of habit when it comes to food.