Pasilla Chilli and Tomato Jam

Name: Pasilla Chilli and Tomato Jam
Yield: Makes about 225 g (8 oz)
Cuisine: Asia
Ingredients: 1 fresh red chilli, seeded and finely chopped; 6 large tomatoes, blanched, skinned, seeded and diced; 2 red onions, halved through the root and then cut into slices; 2 pasilla chillies; 3 tbsp olive oil; a good splash of white wine vinegar; 4–5 sun-dried tomatoes, roughly chopped; 4 tbsp light muscovado sugar

Preparation info

Makes about
225 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This is good with anything that needs a sharp pungent dressing – and it is fantastic with cheese.

Ingredients

2 pasilla chillies
3 tbsp olive oil
2 red onions, halved through the root and then

Asia
Preserve
Condiment
Mediterranean
Gluten-free
Vegan

Method

Soak the pasilla chillies in hot water just to cover in a warm place for about 1 hour.
Drain the chillies, reserving the soaking water, seed and roughly chop. Purée with 5 tbsp of the reserved soaking water.
Heat the oil in a frying pan and sweat the onions and fresh chilli until just softening, then add the tomatoes, sun-dried tomatoes, pasilla mixture,