Spicy and Flavorful Chorizo Chilli Jam
Spanish · Organized from the video by Chef Parma
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Ingredients
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Steps
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- 1
Finely dice 200 g of chorizo, discarding any skin casing.
💡 The more accurate the dice, the better the texture of the jam.
- 2
Dice 100 g of red pepper and finely dice one medium shallot.
💡 Keep pieces small to ensure a smooth jam texture.
- 3
Combine the diced red pepper, shallot, 3 cloves of crushed garlic, 2 tablespoons of thyme, 1.5 teaspoons (5 g) of red chili seeds, 1 tablespoon of smoked paprika, and 0.5 teaspoon of salt in a pan.
💡 Crushing garlic helps it melt into the final jam.
- 4
Sweat the vegetable and spice mixture for about 5 minutes until a nice color develops.
⏱ 5 minutes
- 5
Add 50 mL of Sherry vinegar and cook for 3 to 5 minutes until the mixture becomes syrupy.
⏱ 3 to 5 minutes
- 6
Stir in 2 tablespoons of tomato paste and 2 tablespoons of maple syrup, cooking for a couple of minutes to soak into the mixture.
- 7
Add the diced chorizo and about 1 cup of water to the pan, stirring to combine.
- 8
Cover the pan and simmer on low for about 30 minutes until the mixture is glossy.
🔥 simmer⏱ 30 minutes
- 9
Give the jam a final mix, check seasoning, and transfer to a sterilized jar.
💡 This will keep for at least a month in the fridge.
Tips
- If you want less heat, use fewer red chili seeds.
- The more accurate your dicing, the better the texture of the jam.
- This jam will keep for at least a month in the fridge.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Chef Parma on YouTube