IF you're anything like me, you'll know that a little bit of chilli can bring to life any meal.
It's not everyone's favourite food, especially children, but this sweeter alternative to chilli's traditional hot flavour, could spell a brighter future for this pepper.
As we come into Australia's winter months, it's a nice idea to make and store some chilli jam for when your family needs a hot kick in the taste-buds.
The juxtaposition between a cold winter's day and a mouthful of chilli will create the perfect accompaniment of sensations.
75 grams roasted and crushed peanuts
2 tbls Thai roasted chilli paste available in Asian section of your supermarket
1 ½ tbls fish sauce
2 tbls palm sugar or brown sugar
¼ cup sweet chilli sauce
¼ cup water
To make coconut chilli jam add 50 grams toasted shredded coconut and stir.
Combine all ingredients in small saucepan and bring to a simmer, stir and remove from heat when sugar has dissolved. Bottle leftover jam.
The jam will keep for a few months in a sealed container or jar and also makes a nice gift.
Use on pan fried salmon as a special treat, char-grilled prawns or chicken.
Can also be used with spring rolls, rice paper rolls as a dipping sauce, anything really.