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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Good with a steak, good on toast too;-) Seriously, I love chilli jam and cheese on toast. Ingredients:
120 g long red chilies (use the long, milder red chillies, not the small, hot thai bird's eye chillies.) |
1 red onion, finely chopped |
3 cloves garlic, crushed |
2 tablespoons vegetable oil |
1/3 cup water |
1/2 cup brown sugar |
1 tablespoon fish sauce |
1 tablespoon hoisin sauce |
Directions:
1. Split chilies in half lengthways, remove seeds and membranes and chop finely.
2. Combine with remaining ingredients in a small saucepan and cook over a high heat for 10 minutes or until reduced by half.
3. Reduce heat to low and cook stirring occasionally, for a further 5 minutes or until thick and sticky.
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