It’s not chili jam, and it’s not pepper jam. It’s a bit of both!
Inspiration: Thanks to Thermomix blogger Elena at Recetas Thermomix in Spain who posted an enticing recipe for Preserved Pepper Tarts with Cheese and Bacon. M-m-m-m, so very tempting but I just couldn’t do it. We were still waist-deep in Christmas leftovers at the time and it was impossible to contrive any excuse for making these festive little jewels. Still… the pickled preserved pepper filling kept calling my name and was simply too pretty and too alluring to resist. (psst… I love red foods!) And because I prefer a little savory with my sweet, and because a friend recently gifted my kitchen with a garland of lovely dried chili peppers, I decided to throw in some chilies to kick things up a notch as I bowed to Elena and her recipe for “Pimientos Confitados”.
The result is a highly concentrated sticky indulgence for those who like to perk up their palates in the morning… or at tea time… or whenever they really should be exercising instead of having sweets. (Topping a layer of creamy goat cheese, this peppy Thermomix ‘jam’ became the perfect complement to the toasted Parmesan biscuits also being tested last week.) As always, I invite you to use this recipe as inspiration to play in the kitchen — adjust the quantity of hot chilies to suit your own tastes.
- 400 g (14 oz) “sweet” red bell peppers (aka capsicum, bell peppers) seeded and cut into large chunks
- 2-3 dried hot chili peppers (if unavailable use 3 tsp. dried chili flakes) (or, experiment with fresh ‘hot’ peppers…)
- 200 g (7 oz) sugar
- 100 g (3.5 oz) vinegar (Elena and I used apple cider vinegar)
- 50 g (1.7 oz) water
- Add red peppers and dried chilies to Thermomix bowl. (If using dry chili flakes, add these in the next step.) Chop 5 seconds/speed 4. Then, scrape ingredients down into the bowl using a spatula.
- Add the sugar, vinegar and water (also chili flakes if using). Remove the measuring cap from the lid but place the steaming basket in its place to prevent ingredients from splashing up during cooking while still ensuring evaporation. Cook for 35 minutes/Varoma/REVERSE, soft stir. Transfer to a glass jar and store in the fridge for up to two weeks, if it lasts. Serve with cheese ‘n crackers, scones, in meat sandwiches, with pork dishes, fried rice, omelettes, or …
see the original Spanish recipe on the blog at Recetas Thermomix >