Tomato Chili Jam

1. 1

   Open the can of tomatoes and drain the liquid into a food processor or blender.

2. 2

   Reserve the tomatoes.

3. 3

   Slice 3 to 6 fresh red chili peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce.

4. 4

   Blend until smooth.

5. 5

   Pour into a pan, add the diced tomatoes and vinegar and sugar.

6. 6

   Simmer until thick and syrupy, about an hour.

7. 7

   Natural pectin in the tomatoes gives the sauce its jammy consistency.

8. 8

   When cool, transfer to containers or jars, and keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.