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Recipe: Red Pepper Jam

-Original Post: July 7, 2017-  

 

A condiment with kick that sticks!  For anyone who likes a little heat, this is the perfect accompaniment at your next bbq.  The heat from the red chilis and fresh ginger meld together for that spicy zing, complimented by the caramel flavour of coconut sugar.  This jam makes an excellent topping for burgers or steaks.  Try it with the Thai-Inspired Chicken Burgers featured on the blog. 

 

Red pepper jam can be enjoyed by anyone looking for a little spice in their life.  It's gluten free, low FODMAP, soy free, nut free, dairy free, egg free... Free to put on anything!  Other possibilities for this jam are: as an ingredient in meat marinades or wing sauces, as an ingredient in tomato-based sauces.  Mix with greek yogurt for a healthy nacho dip.  And It also works well on baked brie or as part of your cheese/charcuterie board!  

 

Red Pepper Jam

 

Yields approximately 3/4-1 cup

 

Ingredients:

125g red chilis - medium hot (but I'm not the boss of you, choose according to your comfort level.  Just don't be a sissy.)

1.5 cm or 1 tbsp fresh finely grated ginger

1 tsp garlic infused olive oil

3/4 c coconut sugar

3/4 c raw apple cider vinegar

 

Recommended Equipment:

Grater with a fine grating side.

Latex first aid gloves for handling chilli pepper.  Let's not talk about how many ways you can hurt yourself discovering the oils from the peppers under your skin.  Wear gloves!

 

Directions:

 

Combine ingredients in a small bowl.

 

Wearing protective gloves, remove the pith from the red chilli, dice very small, and add to the bowl.

 

Grate ginger using the fine side of the grater, add to the diced chilis.

 

Add the final ingredients: garlic olive oil, coconut sugar, and apple cider vinegar, and stir.

 

Transfer to a small saucepan and bring to a boil, stirring frequently.

 

Reduce heat and simmer for 35-45 minutes until sauce thickens.  

 

Remove from heat and allow to cool before serving.

 

Consume within 2 weeks.

 

Per 1 tsp serving: 

Calories: 18  -  Protein: 0g  -  Carbohydrates: 4g  -  Fat:0g

*Based on 3/4 cup yield*

 

*1 cup yield, per 1 tsp serving: Calories: 14  -  Protein: 0g  -  Carbohydrates: 3g  -  Fat:0g

 

 

 

 

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Laura Livesfit
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January 31, 2019
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