This is an Asian-style chilli jam like no other! It’s chock full of long red chillies with no capsicum or tomatoes to dilute the chilli hit; lots of garlic and red onion; sweet and sticky Hoisin sauce and dark brown sugar; perfectly balanced with fish sauce and citrus juice.
Goes wonderfully with just about anything:
Eggs – boiled, poached, fried, or omelettes. I like to put the chilli jam on toast, then put an egg on top. Yum!
Cheese – spoon over Philly and serve with water cracker biscuits, or add a large dollop to a cheese platter.
Tofu and vegetables – on the side or mixed into a stir-fry for a sweet and sticky flavour.
Cold meats – in a sandwich, roll or bagel.
Hot meats including step, chops, chicken and pork – on the top or on the side.
Tossed through pasta or risottos.
Brush over roast pork for the last 30 minutes for a sweet and spicy glaze!
Ingredients: Long red chillies*, dark brown sugar, red onion, Australian garlic, Chinese Hoisin sauce, Thai fish sauce, lemon juice.
*Available in two versions:
MEDIUM: membrane and seeds removed.
HOT: includes membrane and seeds.