In our house, sweet chilli sauce is something that is added on almost a weekly basis to the shopping list. The day the Ocado man forgot it on my delivery was a very sad day & almost had me moving over to sainsburys online, but perhaps that was a teeny step too far! |
| Boiling Chilli sauce |
Nigella Lawson has an amazing Chilli Jam recipe but I have adapted this with what I thinks makes a much tastier one (Sorry N!) and wanted to test it and see what both the red and green chilli jams would be like, and more importantly which one reigns supreme!
After a shopping trip to the supermarket (it is Sunday) I picked up my weight in chillis, peppers and garlic and am quite excited to get started. One slight problem with wanting to do this is the sterilizing of the jars, so sourcing some from my mum (she has spares of everything) I loaded the dishwasher and have an hour before I can start making the chilli jams. - An hour, when waiting - is a very VERY long time!!
Eventually as the dishwasher beeped to tell me that cooking can commence I set to work with the chillis & peppers.
Green Chilli Jam
160g green chillis deseeded (I know your fingers will hate me for it but it is essential for taste & appearance)
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| enough to go round your nearest & dearest |
1 green pepper - deseeded again
1/2 yellow pepper - deseeded again
1 1kg bag of jam sugar
600ml of cider vinegar
juice of 1/2 a lime
Red Chilli Jam
160g long red chillis
11/2 red peppers deseeded
1kf bag of jam sugar
600ml cider vinegar
juice of 1/2 a lime
Choose which colour you are making, or like me if you are making both at the same time, take out 2 pans. and firstly take the seeds out of the chillis and blitz in the food processor for a few seconds then add the pepper until it looks small and either very red or very green
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| Sugar disolving in the vinegar |
Put the vinegar and sugar in a large pan and on a low heat allow the sugar to disolve (No matter how much you want to DO NOT STIR) then add the chilli mix, bring to a high boil and then allow to bubble away for 10 minutes.
Turn off the heat and leave for 40 minutes before decanting into sterilized jars which will keep in a dark cupboard for a long time, however once opening i cant see it lasting this long, but use within a month.
The one thing I love this with is cheese and crackers, however it can be spread on anything, cheese on toast, meats, veggies, warm it slightly in the microwave to make slightly runnier and use it like a sauce for dipping chips or crudites - ooodles of uses, hope you enjoy it as much as I do. Let me know your favorite is it green or red, leave a comment or drop me a mail.
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| The end result. Good to keep all year |
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