Chili Jam
This is a home made and sugar-free replacement for sriracha sauce. It is naturally sweet and only has 6 ingredients. The special ingredients are Korean red pepper flakes:
You can strain the chili jam and end up with a beautiful chili oil !
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Ingredients
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this recipe makes just over 1/2 cup of chili jam
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you need olive oil (I use extra virgin olive oil), korean pepper powder, chili flakes, ginger, garlic and salt
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you find the korean pepper in Asian supermarkets, this is the translation on the back of the packet:
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RED PEPPER POWDER-CRUSHED or in korean: IMGANE KIMCHIJONG GOCHUGARU
amounts
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1/2 cup olive oil
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1.5 TB (tablespoons) dried chili flakes
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2 TB korean red pepper powder
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1 TB freshly grated ginger
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1 tea (teaspoon) fresh minced garlic
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1/2 tea sea salt
Directions
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add all dry ingredients to a heat proof bowl​​
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to avoid overheating the oil, I use a kitchen thermometer to check the temperature
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add 1/2 cup of oil to a pot and heat up on medium heat
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keep checking and make sure to stay under 170 degrees celsius
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as soon as you reach say 167 degrees celsius, take the pot off the stove
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have your other ingredients ready in a heat proof bowl
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Pour oil on dry Ingredients
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pour the hot oil onto the dry ingredients
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be careful to not splatter any hot oil on your hands
Sizzle
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when you pour the hot oil on top of the dry ingredients, it should sizzle slightly and cook the ingredients quickly...
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stir the mix with a spoon to cook evenly
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done!
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wait until cool and transfer to a jar for chili jam or strain for chili oil...
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store in fridge and remove from fridge 1/2 hour before serving to warm up to room temperature, which makes it easy to drizzle
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if you are impatient just add your required amount to a warm meal and stir it in​
