THIS JAM…it has become such a favourite condiment for us. I am pretty sure you will be addicted too. It is authentically Vietnamese in origin, (though as always, I have changed it to suit my own ends!) However, it really will go very well with anything that needs a little punch of sweet heat.
It appears in The Weekend Table, which is everyone's favourite Thermomix cookbook yes? We make just as soon as we run out. I have it on just about anything that needs a kicker. And although it is Vietnamese in origin, it goes very well with all Asian dishes on the side.
To me this is definitely part of your Essential Pantry. If you haven't joined the Shelf Control course yet, it is time!
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Need
- 250 Grams red chilli
- 150 Grams ripe tomatoes, roughly chopped
- 1 head of garlic, peeled
- 3 shallot peeled and halved
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 45 Grams fish sauce
- 100 Grams raw caster sugar BUY
- 30 Grams sesame oil
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons toasted sesame seeds
Do
- 1
Use plastic gloves for this recipe preparation and save yourself a lot of grief later.
- 2
De-seed the chillies and place into the Thermomix bowl. Add the tomatoes.
- 3
Place garlic, shallots and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.
- 4
Add fish sauce and sugar and cook 25 min/Varoma/speed 1. Blend 20 sec/speed 8. Scrape bowl and repeat.
- 5
Add sesame oil, EVOO and sesame seeds and combine 10 sec/speed 4.
- 6
Pour into a sterilised jar and keep in the fridge between uses.
Served with
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