If you've read some of the previous chile-laden goodies I've shared here on What Smells So Good?, you know I have a soft spot for spicy sauces that still manage to eke out some other flavours. May saw my version of a classic - Sweet Thai Chili Sauce - the homemade, grown-up version of my childhood "plum sauce and chili flake" concoction.
This jam takes it one step further, condensing that sweet, spicy, sour sauce even further until it becomes a lusciously thick, spreadable jam. There's not a whole lot to say about this that I haven't said in the Sweet Thai Chili Sauce post, except that, being a jammy texture, this spread is an exceptional Toast Topper. This is particularly true when it comes to entertaining and either canapes or cheese platters, where a dab of this makes everything from a water cracker to Cheddar or Brie on Melba toast sing. I have yet to try a Brie en Croute with this (perhaps mixed with apricot preserves), but it's definitely on my list.
If canapes aren't your thing, I have it on good authority that this also works well on egg breakfast sandwiches, tossed with baked tofu in wraps and even spread onto a spicy burger. Basically, spread this jam where you'd pour the sauce, and life is good!
Sweet Thai Chili Jam
Adapted from http://www.seriouseats.com/recipes/2012/08/thai-sweet-chili-jelly-recipe.html
Makes ~1 1/2 cups, 24 (1 tbsp) servings
¾ oz dried Thai chilies, soaked in hot water and drained
¾ oz fresh green or red finger chilies
3 cloves garlic
⅔ cup vinegar
¼ tsp salt
2 tsp no-sugar-needed pectin (I used a FlexBatch formula)
1 ½ cups sugar
- In a blender or food processor bowl, process the peppers, garlic, vinegar, salt and pectin together until the mixture is finely chopped.
- Transfer the pepper-garlic mixture to a large, deep stainless steel pot and bring to a full boil that cannot be stirred down.
- Stir in the sugar and boil hard, stirring constantly, for one minute. Remove from heat and skim off any foam that may form on the surface.
- Process 10 minutes in a waterbath
Amount Per Serving
Calories: 51.5
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 13.1 g
Dietary Fiber: 0.1 g
Protein: 0.3 g
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