Description
A tomato and chili jam that leaves a fiery flavor on your tongue.
Ingredients
Scale
- 7 large chilies, stems removed
- 10 cloves of garlic, peeled
- 2 cups of tomatoes, chopped
- 2 tbsp of olive oil
- 1 cup of raw sugar
- 1 tsp of salt
Instructions
- Preheat the oven to 400°F.
- Cover the chillies, garlic and tomatoes with the olive oil and place on baking sheet or in a roasting pan. Roast for about 40 minutes. The chillies and tomatoes should be a bit charred but not burnt.
- Remove the the pan from the oven and allow to cool for a few minutes.
- Now press the roasted chillies, garlic and tomatoes through a sieve and into a saucepan so that you have just the mush. Discard the skins and seeds.
- Place the saucepan with the tomato mush over medium to low heat, add the sugar and salt and simmer until the jam is nice and thick.
- Remove from heat and allow the jam to cool before pouring into jars and storing in the fridge.
- Prep Time: 30 mins
- Cook Time: 40 mins