( MAKES 2 cups )
Photo by Annabel Langbein Media
When chillies are in season it's a great chance to make up a big batch of chilli jam. There are lots of varieties of chillies, all with different levels of heat. The rule of thumb is usually the smaller, the hotter. If you prefer a milder sauce, use 2-3 chillies and a large red pepper.
I use this chilli jam as a dipping sauce for vegetable bites, or to thin it out for a dressing I add 2 Tbsp rice vinegar and 1 Tbsp fish sauce for every ¼ cup of chilli jam. You could use a commercial Thai sweet chilli sauce instead, but the homemade version is much punchier and more aromatic. It's fabulous over a Thai beef salad or any Asian noodle salad.
- Sterilise a 2-cup capacity screwtop jar and its metal lid. Puree the ginger, chillies, kaffir lime leaves and garlic if using, to a coarse paste. Place in a pot with the lime zest, sugar, water, rice vinegar, fish sauce and soy sauce. Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam.
- Spoon the hot chilli jam into the warm, sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid. Once opened, store chilli jam in the fridge. It will keep for months.
More dressings and condiments from Annabel
For more great Annabel Langbein recipes see her new summer annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com