how to make

Asian Chilli Jam

by

dairyfree
glutenfree
vegan
lowcalorie
lowfat
lowcarbs

STEP 1

In a food processor, blitz the red peppers, red chillies, fresh ginger root, and crushed garlic until you have a creamy mixture.

STEP 2

Next, transfer the blended ingredients into a medium pan and add maple syrup, rice vinegar, canned chopped tomatoes, sesame oil, salt and black pepper. Simmer at low heat for the 30 minutes, stirring occasionally.

STEP 3

When the sauce has reduced, add the potato starch dissolved in cold water and stir vigorously until you have jam-like consistency. Transfer the chilli jam into sterilised jars and store for one month. Once opened, consume within one week. Enjoy!

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