Description
A spicy and bold tomato and chili jam that enhances any dish with its fiery flavor and rich tomato essence.
Ingredients
Units
Scale
- 7 large chilies, stems removed
- 10 cloves of garlic, peeled
- 2 cups (480 ml) of tomatoes, chopped
- 2 tbsp of olive oil
- 1 cup (240 ml) of raw sugar
- 1 tsp 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
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 20
- Sodium: 200
- Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 1
- Cholesterol: 0