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:
![IMG_0035.jpg](https://static.wixstatic.com/media/3f9291_0d3580b366b54e289968a28c35acfaf2~mv2.jpg/v1/fill/w_498,h_498,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0035.jpg)
![IMG_7240.jpg](https://static.wixstatic.com/media/3f9291_009ad4ca59d34ed2a01c5939a5870a43~mv2_d_3070_3119_s_4_2.jpg/v1/fill/w_585,h_594,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_7240.jpg)
![IMG_0133.jpg](https://static.wixstatic.com/media/3f9291_ddc5a03d7c664c80bd85fcd372f65bb4~mv2_d_1708_1708_s_2.jpg/v1/fill/w_600,h_600,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0133.jpg)
You can strain the chili jam and end up with a beautiful chili oil !
![IMG_0134.jpg](https://static.wixstatic.com/media/3f9291_c9c9f969c4b2400a9551bedcf4896b5e~mv2_d_1700_1700_s_2.jpg/v1/fill/w_600,h_600,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0134.jpg)
![IMG_9939.jpg](https://static.wixstatic.com/media/3f9291_dd67da1d979448658f1bbc0682a54dff~mv2_d_1400_1326_s_2.jpg/v1/fill/w_559,h_529,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_9939.jpg)
![IMG_9935 (1).jpg](https://static.wixstatic.com/media/3f9291_8db754e957884bf2befb20e38427153c~mv2_d_1721_1986_s_2.jpg/v1/fill/w_479,h_553,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_9935%20(1).jpg)
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
![IMG_0123.jpg](https://static.wixstatic.com/media/3f9291_d2caaed4428e44829701e54b6060872d~mv2_d_1401_1401_s_2.jpg/v1/fill/w_365,h_365,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0123.jpg)
![IMG_0118.jpg](https://static.wixstatic.com/media/3f9291_6eff35fff28347d181ba90cda3459f39~mv2_d_3456_3456_s_4_2.jpg/v1/fill/w_365,h_365,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0118.jpg)
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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![IMG_0126.jpg](https://static.wixstatic.com/media/3f9291_10e5c4a5025648618a954942602396f4~mv2_d_1886_1886_s_2.jpg/v1/fill/w_365,h_365,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0126.jpg)
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
![IMG_0127.jpg](https://static.wixstatic.com/media/3f9291_66e9f46d99384793960d6a13e66d7564~mv2_d_1556_1556_s_2.jpg/v1/fill/w_365,h_365,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0127.jpg)
![IMG_0129.jpg](https://static.wixstatic.com/media/3f9291_702735d9ea984082adf7557ef654bc14~mv2_d_1533_1533_s_2.jpg/v1/fill/w_365,h_365,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0129.jpg)
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​
![IMG_0112.jpg](https://static.wixstatic.com/media/3f9291_4c4df501bb80439eb7c3697b6a82fa61~mv2_d_1600_1600_s_2.jpg/v1/fill/w_537,h_537,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/IMG_0112.jpg)