Chili Jam

Step 1

With a sharp knife, make a slash lengthwise along each chili pepper.

Step 2

Fill a large saucepan halfway with water and bring to a boil over high heat. Blanch the chili peppers and tomatoes in boiling water for 2 to 3 minutes, and then transfer to an ice-water bath (this halts the cooking process). When completely cool, remove from water and pat dry.

Step 3

Peel tomatoes, remove the seeds, and cut into small chunks. While wearing gloves (particularly if you have sensitive skin), remove seeds from chili peppers and cut them into small pieces.

Step 4

Place tomatoes, chili pepper pieces, and ½ cup of water in a blender or food processor and pulse until smooth.

Step 5

Heat oil in a large skillet over medium-low heat until bubbles appear around a submerged chopstick (about 2 minutes). Add garlic and shallots, and cook and stir until golden brown (about 45 seconds). Stir in chili-tomato purée, sugar, and salt. Bring to a boil, and then reduce heat to medium-low and simmer, stirring and scraping down sides occasionally, until thickened to the consistency of jam (30 to 40 minutes). Stir in sesame seeds and remove from heat.

Step 6

Let chili jam cool completely, and then store in an airtight 13½-ounce (400 ml) jar in the refrigerator.

Step 7

Store in the refrigerator for up to 1 month. If you cover it with a thin layer of vegetable oil, it will keep for up to 3 months.