Smoked Chili Jam

Instructions

• 1

  Process the chili peppers, garlic and ginger in a small food processor until finely chopped.

• 2

  Transfer the chili mixture to a large saucepan. Stir in the tomatoes, vinegar, sugar, spices and fish sauce and bring to a boil over high heat. Reduce the heat and simmer for 1 hour, stirring occasionally, until the mixture has reduced to a thick, jam-like consistency. Season with salt.

• 3

  Transfer the hot chilli jam to a 2-cup (480ml) sterilized jar and cover with plastic wrap.

• 4

  Connect the large end of the hose to the smoking gun barrel. Add a pinch of the wood chips to the burn chamber and place the other end of the hose under the plastic wrap with the opening sitting above the jam. Reseal with the plastic wrap.

• 5

  Turn the smoking gun on to HIGH and ignite the wood chips. Switch to LOW for a few seconds, until the jar is filled with a dense smoke. Turn off the Smoking Gun, remove the hose and reseal the jar with the plastic wrap. Infuse for 3 minutes, then uncover and stir well. Repeat the smoking process once more, adding another pinch of wood chips to the burn chamber. Cool and seal with lid. Store in the refrigerator for up to 2 months.

• 6

  To serve with chicken wings, preheat the oven to 175°C. Toss the chicken with the oil in a large roasting pan. Season with salt and pepper. Bake for 40-45 minutes or until chicken is golden and cooked through.

• 7

  Serve the wings with the smoked chili jam. This smoky Asian-inspired sweet chili jam is also excellent served with pork or added to stir-fries, marinades and dressings for a sweet and spicy kick.