Red Chili Jam

1. 1

   Place the ginger, garlic, chili peppers and tomatoes in a food processor and process to a puree. Pour the puree into a large saucepan. Add the sugar, vinegar and fish sauce. Bring to a boil. Reduce the heat to low and simmer for 30 mins until the mixture has reduced by half, stirring occasionally.

2. 2

   Spoon the hot mixture into small warm sterilized jars and seal. Store in a cool dry place. Once opened store in the refrigerator and use within 1 week.

No additional tips available.