Garlic Three Chile Jam Food

CHILLI JAM

Steps:

• Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped.
• Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir.
• Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt. Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half.
• Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed.

SAM'S NO.3 KICKIN' GREEN CHILI

Steps:

• If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
• Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
• After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
• In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
• Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
• Let stand 5 minutes and serve in a bowl or smothered!

GARLIC ANCHO CHILE JAM

Steps:

• Preheat oven to 400°F.
• Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
• While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
• Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
• Available at Latino markets and Kitchen/Market (888-468-4433).

CHILI JAM

Steps:

• Heat the oil in a saucepan.
• Add garlic and onion and cook on a low slow heat until the onions are transparent.
• Note: do not brown the onions and garlic.
• Add chillies to the garlic and onion mixture and cook until the chillies are soft.
• Again being careful not to brown or burn the garlic, onion and chilli mixture.
• Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
• Simmer for ten minutes then turn off heat.
• Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
• (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
• The Chilli Jam will last for a couple of weeks in the fridge.

TOMATO CHILE JAM

Steps:

• Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
• Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
• Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
• When cool, transfer to containers or jars, and keep refrigerated.