Chili Jam - Asian - 12g Carbs, 1g Fiber
Recipe By:
Serving Size: 32
Preparation Time: 0:00
Categories: Condiment - Lower Carbs - Vegan
3 pounds large red Anaheim chiles -- or Dutch chilies, chopped
10 ounces Thai chilies -- chopped
8 large onions -- chopped
15 large garlic cloves -- chopped
4 cups vegetable oil
1 1/2 cups Tamarind Liquid -- (see below)
5/8 cup brown sugar -- or palm sugar, shaved
To seal: -- extra vegetable oil
Blend the chili, onion, garlic, and oil to a smooth paste in a food
processor.
Cook paste in a wide, heavy-bottomed pan over low heat until dark red - this will take up to 12 hours of continuous slow cooking and occasional stirring.
Stir in tamarind liquid and brown sugar and cook very slowly for 2 hours more.
Spoon into sterilized jars, cover with a film of oil, and seal when cool. Keeps, refrigerated, for up to 3 months.
Makes 2 quarts (4 one-cup jars; 32 two-tablespoon servings).
Chupa Note: Slow Cooker version - spray the inside of a 4 quart slow cooker with vegetable spray (generously). Put the contents of the blender in the slow cooker on High, with the cover off, for one hour. Cover and lower heat to LOW, and cook on low 8 to 10 hours. Stir and add tamarind liquid with brown sugar. Stir again, cover and cook on LOW for another 2 hours.
Tamarind Liquid
The most refined way to use tamarind is to make tamarind liquid, getting the maximum flavor without the coarse, fibrous texture of the pulp. Simmer 1 part tamarind pulp to 4 parts water for 30 minutes or so, then pass the pulp and water through a coarse mesh or conical sieve. Discard fiber and seeds. Tamarind liquid keeps, refrigerated, for up to 1 month.
Cuisine: "Asian"
Source: "Stir by Christine Manfield, 2001"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "2 quarts"
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Per Serving (excluding unknown items): 290 Calories; 28g Fat (82.3%
calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium
Exchanges: 1 1/2 Vegetable; 5 1/2 Fat; 0 Other
Carbohydrate
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