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Chili Jam
This Vietnamese chili jam is sweet and spicy, and it is delicious with noodle dishes. Make the condiment yourself and you'll never go back to store-bought.
👥 1 Servings👤 Helen Lê📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●saucepan
- ●blender
- ●food processor
- ●skillet
📝 Preparation Steps
1
With a sharp knife, make a slash lengthwise along each chili pepper.
2
Fill a large saucepan halfway with water and bring to a boil over high heat. Blanch the chili peppers and tomatoes in boiling water for 2 to ⏱️ 3 minutes, and then transfer to an ice-water bath (this halts the cooking process). When completely cool, remove from water and pat dry.
3
Peel tomatoes, remove the seeds, and cut into small chunks. While wearing gloves (particularly if you have sensitive skin), remove seeds from chili peppers and cut them into small pieces.
4
Place tomatoes, chili pepper pieces, and ½ cup of water in a blender or food processor and pulse until smooth.
5
Heat oil in a large skillet over medium-low heat until bubbles appear around a submerged chopstick (about ⏱️ 2 minutes). Add garlic and shallots, and cook and stir until golden brown (about ⏱️ 45 seconds). Stir in chili-tomato purée, sugar, and salt. Bring to a boil, and then reduce heat to medium-low and simmer, stirring and scraping down sides occasionally, until thickened to the consistency of jam (30 to ⏱️ 40 minutes). Stir in sesame seeds and remove from heat.
6
Let chili jam cool completely, and then store in an airtight 13½-ounce (400 ml) jar in the refrigerator.
7
Store in the refrigerator for up to 1 month. If you cover it with a thin layer of vegetable oil, it will keep for up to 3 months.
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