As soon as I saw the recipe for this hot chili and tomato jam at Easy Peasy Organic I thought of my boyfriend. He is a fanatic for anything spicy and loves anything he can spread on crackers or bread. And me? I am big on tomatoes and love anything that simmers. I knew I had to make this chili and tomato jam and I’m so glad I did. It is spicy, for sure, which my boyfriend loves, but not in a way that burns your throat and has you reaching for a carton of milk, which I love. It has the kind of heat that perks up your taste buds and it is full of true, bold tomato flavor. I love this hot chili and tomato jam on a piece of crusty bread with a bit of ricotta or goat cheese or even over pasta.
And my boyfriend? He gave this hot chili and tomato jam his spicy stamp of approval and has hardly stopped asking for it since. 
Hot Chili and Tomato Jam
- Total Time: 85 minutes
- Yield: 6 servings 1x
Description
A spicy and bold tomato and chili jam that enhances any dish with its fiery flavor and rich tomato essence.
Ingredients
- 7 large chilies, stems removed
- 10 cloves of garlic, peeled
- 2 cups of tomatoes, chopped
- 2 tablespoons of olive oil
- 1 cup of raw sugar
- 1 teaspoon of salt
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the chilies, garlic, and chopped tomatoes. Drizzle with olive oil and toss to coat evenly.
- Spread the mixture onto a baking sheet or place in a roasting pan, ensuring the ingredients are in a single layer for even roasting.
- Roast in the preheated oven for about 40 minutes, or until the chilies and tomatoes are softened and slightly charred, stirring halfway through.
- Remove from the oven and let cool slightly. Transfer the roasted mixture to a food processor or blender.
- Add the raw sugar and salt to the mixture. Blend until smooth and well combined.
- Pour the blended mixture into a saucepan and bring to a simmer over medium heat. Cook for an additional 10-15 minutes, stirring occasionally, until the jam thickens to your desired consistency.
- Remove from heat and let cool before transferring to sterilized jars for storage.
Notes
This jam pairs wonderfully with crusty bread and cheese like ricotta or goat cheese. It can also be used as a topping for pasta. Store in sterilized jars in the refrigerator for up to two weeks. Adjust the number of chilies to control the heat level.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 20
- Sodium: 200
- Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 1
- Cholesterol: 0
