Freezing And Preserving Recipes
Tamarind-Chile Jam
"Move over tomato ketchup, barbecue sauce, and mayonnaise," says cookbook author and recipe developer Lara Lee. "There's a new condiment-that-goes-with-everything in town!" Meet Tamarind-Chile Jam, a one-pot wonder that is sweet, spicy, sour, sharp, tangy, and pungent all at once.
Ingreadient
- 1 pound tomatoes (about 3 medium tomatoes), cored and quartered
- 3 to 4 fresh red chiles (about 2 ounces) (unseeded), stemmed and roughly chopped (about 1/3 cup)
- 1 ½ tablespoons roughly chopped peeled fresh ginger
- 4 medium garlic cloves, roughly chopped (about 4 teaspoons)
- 1 ¼ cups superfine sugar
- 3 tablespoons plus 1 teaspoon Tamarind Water (see Note), divided
- 3 tablespoons red wine vinegar
- 1 tablespoon plus 2 teaspoons fish sauce
- 1 whole star anise, toasted
Direction
- Pulse tomatoes, chiles, ginger, and garlic in a food processor until finely chopped and well combined, about 8 pulses. Transfer mixture to a medium saucepan. Stir in sugar, 3 tablespoons tamarind water, vinegar, fish sauce, and star anise.
- Bring to a boil over medium-high, stirring constantly to dissolve sugar. Reduce heat to medium-low; simmer, uncovered, stirring occasionally to prevent scorching, until jam is thickened and reduced to about 1 1/2 cups, 1 hour to 1 hour and 15 minutes.
- Remove mixture from heat; stir in remaining 1 teaspoon tamarind water. Let cool to room temperature, about 1 hour.
