Tomato Chili Jam

This condiment goes with the Chicken Panini with Avocado Mayonnaise recipe on this blog. This recipe was taken from the LCBO’s Food and Drink magazine Autumn 2012.  The magazine also suggests that you can use this as topping for hamburgers or serve with French fries.  If fresh tomatoes are not available then use 1 can (798 ml) chopped tomatoes with juice.



1 jalapeño or Serrano chili, seeded and finely chopped
1 tsp chopped garlic
2 tbsp ginger, chopped
2 tbsp fish sauce
1/3 cup brown sugar
1/3 cup red-wine vinegar
2 lbs (1 kg) Roma tomatoes, seeded and diced
Asian chili sauce, to taste

1. Place jalapeño, garlic, ginger, fish sauce, brown sugar, and vinegar in a saucepan
2. Bring to boil slowly, stirring constantly.  When it reaches a boil, lower heat to a simmer and add diced tomatoes.
3. Simmer gently for 40 to 50 minutes or until dark red and jam-like.  If jam is too sweet add Asian chili sauce to taste.
4. Pour into a bowl, cool and place in jars.  Refrigerate for up to a month.
Makes about 1 1/2 to 2 cups

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