Recipe: Chili Jam – Tương ớt sa tế

Recipe: Chili Jam - Tương ớt sa tế

IMG_3805 (2)

By volunteer Published: January 4, 2016

  • Prep: 20 mins
  • Cook: 40 mins
  • Ready In: 60 mins

  • Use a pairing knife to make a slash along the chili peppers. Bring a large pot of water to a boil and blanch the chilies and tomatoes for 2-3 mins. Remove and transfer to a bowl of ice cold water to maintain the bright colors.
  • Peel the tomatoes, remove the seeds and cut into small chunks. Remove the seeds of the chilies. Don't forget to put on gloves. Cut the chilies into smaller pieces.
  • Add the tomatoes and chilies into a blender. Then blend well with 1/2 cup of water. Crush the garlic in a mortal and pestle into a paste.
  • Heat about 3 tbsp vegetable oil in a pan. Fry the garlic and shallots until quite golden.
  • Pour in the chili and tomato puree. Also add 2/3 cup or 100g sugar and 1/2 tsp salt. Stir well and simmer for about 30-40 mins until the chili sauce thickens
  • Occasionally give it a good stir and also scrape down the sides. When it's thick enough to your liking, add 1/4 cup of roasted sesame. Turn off the heat and it's done.
  • Let it cool completely before putting in a jar. You can make it a dipping sauce or put on top of any dish. It's sweet and spicy! You can keep the jar in the fridge for a few weeks. If you want to keep it longer, you can pour a thin layer of vegetable oil on top.

Post By volunteer (2 Posts)


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  • Mark Le Pla

    I cooked this on the weekend and it was absolutely delicious. The only thing that I didn’t do was wear gloves when working with the chillies! My hands tingled for the next 2 days so the gloves are a necessity.