I love all things condiment: chutneys, relishes, pickles … spicy… mellow… sharp… sweet… salty… fruity… so many possibilities …
The cuisines of the world offer a myriad of flavours and combinations.
As such things go, this Chilli Jam, which I imagine originates from Mexico, is a simple affair. Like all condiments, you can have Chilli Jam as you like : with veggie-burgers, falafel, in salad sandwiches…or as I’ve done here… with vegan cheese and biscuits. Just too good.
This recipe is bound to be a variable feast, because it all depends on the heat of the chillies you use. Towards the end of cooking, you can always add a pinch or two of chilli powder if it really isn’t hot enough for your taste…. or just use very hot chillies!
If you prefer a medium heat, then this recipe should work… and while you can always add more heat, you can’t take it away! Although chilli jam should definitely have a bit of a punch! 🙂
Hope you enjoy!
Makes 2-3 small jars.
(quantity will vary slightly depending on setting levels) Continue reading “Chilli Jam”