Chili Pepper Marmalade

Donna Hay. A sweet-hot chili jam that keeps in the dark for up to 3 months.

🍳 Cook: 60 min

Ingredients

10	long red chilies (not too hot), cleaned
8	garlic cloves
—	large piece of ginger
2	roasted red peppers
1	fresh sweet red pepper
500 грама	brown sugar
250 мл	wine vinegar
400 гр	cherry tomatoes, peeled or canned
2 ч.л.	sesame oil
—	balsamic vinegar

Clean the 10 long red chilies.
Pour 2 tsp sesame oil into a pan. Add the finely chopped garlic and onion and stir constantly so they don't stick. Sprinkle balsamic vinegar over them twice. They should caramelize evenly.
Then place them in a bowl with everything else and blend well.
Pour absolutely all the ingredients into a double-bottomed pan and bring to a boil so the sugar dissolves (heat 6). Then reduce (to 3) and leave to simmer for 50 minutes.
As soon as it starts to thicken, cook another 10 minutes or so, stirring constantly so it doesn't burn.
It's ready when it bubbles and looks like caramel. Leave to cool slightly and pour into sterilized jars, close and let the lids pop in. It can keep in the dark for up to 3 months, and should be kept in the fridge once opened.