8 red peppers, deseed & chop roughly
10 red chillis, chopped
finger-sized piece of ginger, peeled & chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar
- Wizz up peppers, chillis, ginger & garlic in a food processor. Scrape the mush into a heavy pan. Add the toms, vinegar & sugar. Bring to boil, skim & simmer for 50 mins. Stir occasionally.
- When it starts looking like sticky, bubbling jam, keep stirring so it doesn't burn. Give it another 15 mins then transfer to sterilised jar. Seal & cool.
Keeps for three months in a dark place. Likely much longer if you overdo the chilli...
No comments:
Post a Comment