Directions
- 1Roughly chop the peppers, chillies, onion and garlic.
- 2Grate the ginger.
- 3Add everything, along with the tomatoes, to a food processor and blitz until smooth (you may need to do this in two batches).
- 4Pour into a large saucepan, add the sugar and vinegar and stir well.
- 5Bring to the boil and then simmer on a medium heat for about 1 hour, stirring often.
- 6The mixture will reduce and thicken into a glossy jam consistency. Leave to cool for 15 minutes, then pour into hot sterilised jars.
Ingredients
- 4 large red peppers
- 4 red chillies (seeds from 1 only)
- 1 red onion
- 2 garlic cloves
- 1 inch fresh root ginger, grated
- 400 g tin tomatoes
- 400 g sugar
- 150 ml red wine vinegar
Equipment
food processorsaucepanjugjam jarsovenforkpotato masherhand blender
Tips
- Add extra chilli seeds if you like more heat.
- Sterilise jars in the oven at 160C (140C fan) for 10 minutes.
- Store sealed jars in a cool, dark place.
- Lovely served with cheese and crackers, sausage rolls or glazed over chicken.
Related recipes
Sri Lankan style chili pepper pork
Thai · Soup
Pad Kra Pao
Thai · Soup
Coconut Lime Poached Cod
Thai · Soup25m
Thai Green Curry with Cod and Spinach
Thai · Soup30m
Sweet Chilli Sauce
Thai · Soup
Thai basil chicken with sticky sesame green beans
Thai · Soup20m
Chicken Satti
Thai · Soup40m
Chili Crispy Pork Noodle
Thai · Soup15m
Thai Basil Beef Inspired Bowl
Thai · Soup
Thai Coconut Vegetable Soup
Thai · Soup40m
Thai Meatballs with Red Curry Sauce
Thai · Soup
Tofu and Eggs with Tomato Mushroom Sauce
Thai · Soup15m