Recipe Index

Ingredients

• 10 1/2 oz. fresh red chili peppers
• 7 oz. plum tomatoes
• 1/2 cup water
• 3 Tbsp. vegetable oil
• 1 head garlic, minced
• 4 shallots, thinly sliced
• 1/2 cup sugar
• 1 1/2 tsp. kosher salt
• 1/4 cup toasted sesame seeds

Method

1. Slash each chili pepper lengthwise with a sharp knife.
2. Blanch the chili peppers and plum tomatoes in a large saucepan of boiling water for 2 to 3 minutes, then move them to a bowl of iced water until completely cool and pat them dry.
3. Peel the tomatoes, remove their seeds, and cut them into small chunks, then seed the chili peppers while wearing gloves and cut them into small pieces.
4. Blend the tomatoes and chili pieces with the 1/2 cup water in a blender or food processor until smooth.
5. Heat the vegetable oil in a large skillet over medium-low heat for about 2 minutes, add the minced garlic and sliced shallots, and cook for about 45 seconds until golden brown.
6. Stir in the chili-tomato purée, sugar and kosher salt, bring the mixture to a boil, then lower the heat and simmer for 30 to 40 minutes, stirring and scraping the pan now and then, until it thickens to a jam consistency.
7. Stir in the toasted sesame seeds, take the pan off the heat, and let the jam cool completely before storing it in an airtight jar in the refrigerator.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data