Chili Jam

[Guest guest]

Chili Jam

 

1/2 lbs. garlic cloves, peeled and roasted

3/4 cup shallots, peeled and roasted

15 big red chilies, roasted then chopped

1 cup oil

2 tbsps. melted raw sugar

1 tbsp. white sugar

1/4 tsp. salt

 

Put the dried chilies into a mortar and pound with

pestal until they become a powder. Add the garlic and

the shallots and pound until smooth.

Put the oil in a wok and once it is hot, add the

chilie paste. Cook mixture on low heat for about 5

minutes, stirring occasionally. Then add the melted

palm sugar, white sugar and salt. Stir to combine.

When sugar has melted, remove from heat.

The chilie jam should be stored in a jar with a lid

and will last about 3 months on the shelf or 6 months

in the fridge.

 

 

______________________________\

____

Looking for last minute shopping deals?

Find them fast with Search.

http://tools.search./newsearch/category.php?category=shopping