Homemade Thai Chili Jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce
Cuisine: Thai
Serves: 1 cup
Ingredients
  • 1 square inch of tamarind paste
  • 10 dried chiles
  • 1 cup vegetable oil
  • 8 heads garlic cloves, peeled
  • 5 medium shallots, peeled
Instructions
  1. Preheat the oven to high broil.
  2. Arrange garlic and shallots onto the foil-lined baking sheet and bake for about 9-10 minutes; a little burn on edges would be great for the flavor.
  3. While the garlic and shallot are baking, prepare the tamarind sauce.
  4. Combine the tamarind paste with ½ cup of hot water using a spoon to break up the paste.
  5. Drain with a strainer, using the back of a spoon to push the mixture through the strainer; and set aside.
  6. Discard the remains.
  7. Heat the vegetable oil in a medium pan over medium heat, for about 30 seconds.
  8. Add the dried chiles and cook continuously stirring, for about 1-2 minutes, making sure they don't burn.
  9. Remove the chiles and set aside.
  10. In a food processor add the cooked chiles, garlic, shallots, and 2 tablespoons of the oil in the pan.
  11. Blend all the ingredients until it is combined, but you can still see a little meat in the mixture.
  12. Transfer the mixture into the pan over medium to low heat, and fry, frequently stirring, for about 2 minutes.
  13. Add 2 tablespoons of tamarind pulp, and let it fry for about 4-5 minutes or until the mixture turn into a paste, and transfer to a bowl.
  14. Set aside until it cools down.
FAB TIP: Use it in stir-fries, soup (Tom Yum soup), as a spread on toast, or as a dressing base. Refrigerate the Thai Chili Jam with oil in an airtight container for up to 1 month.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-thai-grilled-shrimp-salad-4-ways-nattaya-worrakitpoonpol/