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Recipe Detail Page
Garlic-Chili Jam
Early Summer 2013
This jam can be made up to 3 days in advance. It makes an excellent addition to burgers.
¼ cup (60 mL) fresh lime juice
⅓ cup (80 mL) sugar
5 cloves garlic, finely chopped
2 small Thai red chilies, finely chopped
½ cup (125 mL) finely chopped red bell pepper
1 cup (250 mL) peeled, chopped ripe tomato (see TIP)
2 tbsp (30 mL) fish sauce
1 Combine lime juice and sugar in a small saucepan over medium heat; stir to dissolve sugar. Add garlic, chilies, red pepper and tomato. Bring to a boil, reduce heat to low and simmer for 40 to 45 minutes, or until vegetables are very tender and mixture is reduced by half. Stir in fish sauce and allow to cool to room temperature. Cover and refrigerate until ready to serve.
TIP To peel tomatoes, cut a small x in the base of each tomato. Bring a pot of water to a boil. Place tomatoes in water and cook for 30 to 45 seconds or until skin is loosened. Remove with a slotted spoon and when cool enough to handle, slip skins from tomatoes.
