Made this in the Summer with a glut of tomatoes and chillies from the Haymarket. It was really good - balance of sweet and savoury, hot and sour was all there. Recipe is on the back of an envelope I am using to store stamp edges for jamjar labels in - I just know I am going to lose it or forget it's there...
400g tomatoes
9 red peppers
9 red chillies
6 garlic cloves
thumb sized ginger chunk
700g sugar
200ml cider vinegar / balsamic vinegar / other
I modified this: used only 1 red pepper and more tomatoes. Only had those big long slim red chillies so used a quantity of those that I thought would give a good level of hotness. Used a mixture of balsamic, rice and distilled white vinegar. The balsamic gave it a good, earthy depth of flavour. Overall, the stuff was reminiscent of sweet chilli sauce in a jamlike form, and very more-ish.
1) finely chop tomatoes, peppers, chillies (wearing lab gloves), garlic, ginger
2) put sugar and vinegar in a pan and stir til sugar dissolved. Add other stuff and simmer til reduced / thick and sticky (think ~45-60min)
3) Bring to the boil - cook on high 1 min. Put into sterile jars.
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