Chef’s Pili-Pili Jams
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
Marinade
- 1 tbsp pili-pili chillies, seeded and finely chopped
- 2 tbsp red peppers, deseeded and roughly chopped
- 1 tbsp red onion, finely chopped
- 1 tbsp Rumba lemon chilli sauce
- 1 tbsp garlic cloves, finely chopped
- 1 tbsp fresh root ginger, peeled and roughly chopped
- 6 tbsp plum tomatoes, roughly chopped
- 250g dark brown soft sugar
- 2 tbsp red wine vinegar
Method
Put the chillies, onion, garlic and tomatoes in a large pan and season well. Stir to combine, then cook on a low heat for 4-5 minutes, until fragrant.
Add the sugar and vinegar, stirring well. Bring to the boil, then reduce to a simmer for 45 minutes to 1 hour, stirring occasionally, until reduced to a jammy consistency. When it’s cool, transfer to a sterilised jar and seal. The jam keeps, chilled, for 4 weeks.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya