Ingredients

	2 Large Large sweet potato Cubed
	1 tbsp Mccormick greek seasoning
	650g Red tomatoes Sliced & roasted
	2 tbsp La espanola olive oil
	1pc Medium red onion Minced
	4 cloves Garlic Minced
	1 Large Red bell pepper chopped
	1 tbsp Mccormick sea salt coarse Divided
	1 1/2 tbsp Mccormick lemon pepper
	1 cup Black beans cooked Unflavored
	1/8 tsp Tabasco habanero sauce
	2 cups Tree top unsweetened orange juice
	1 botttle Smuckers apricot preserves
	1 tbsp Mccormick coriander seeds
	1 tsp La espanola sherry vinegar
	1 tbsp Cocoa powder
	2 cups Cooking oil for frying

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sweet and Spicy Chili Con Kamote Jam by Ros-deminda C. Baysa

Name: Sweet and Spicy Chili Con Kamote Jam by Ros-deminda C. Baysa
Cuisine: Filipino
Ingredients: Large sweet potato: 2 Large; Mccormick greek seasoning: 1 tbsp; Red tomatoes: 650g; La espanola olive oil: 2 tbsp; Medium red onion: 1pc; Garlic: 4 cloves; Red bell pepper chopped: 1 Large; Mccormick sea salt coarse: 1 tbsp; Mccormick lemon pepper: 1 1/2 tbsp; Black beans cooked: 1 cup; Tabasco habanero sauce: 1/8 tsp; Tree top unsweetened orange juice: 2 cups; Smuckers apricot preserves: 1 botttle; Mccormick coriander seeds: 1 tbsp; La espanola sherry vinegar: 1 tsp; Cocoa powder: 1 tbsp; Cooking oil: 2 cups

Features:

Cuisine:

Filipino

Vegetarian Chili Con! Used Camote instead of using meat.

Medium

Ingredients

2 Large Large sweet potato
Cubed
1 tbsp Mccormick greek seasoning
650g Red tomatoes
Sliced & roasted
2 tbsp La espanola olive oil
1pc Medium red onion
Minced
4 cloves Garlic
Minced
1 Large Red bell pepper chopped
1 tbsp Mccormick sea salt coarse
Divided
1 1/2 tbsp Mccormick lemon pepper
1 cup Black beans cooked
Unflavored
1/8 tsp Tabasco habanero sauce
2 cups Tree top unsweetened orange juice
1 botttle Smuckers apricot preserves
1 tbsp Mccormick coriander seeds
1 tsp La espanola sherry vinegar
1 tbsp Cocoa powder
2 cups Cooking oil
for frying

Directions

(Visited 122 times, 1 visits today)

Steps

1 Done	In a shallow pan, fry Kamote cubes in hot oil until cooked and Crispy. Drain in a siever and remove excess oil using a paper towel.
2 Done	Transfer in a container with a cover.Flavor with McCormick GREEK SEASONING. Shake well until Kamote cubes are fully coated. Let it sit to absorb the flavor. Set aside.
3 Done	Slice tomatoes and sprinkle with McCormick Sea Salt Coarse and McCormick Lemon Pepper Seasoning.
4 Done	Using a Convection Oven, roast tomatoes over 220 degrees celcius for about 45 minutes.
5 Done	In a pan, heat La Espanola Olive oil and saute onion and garlic until fragrant.
6 Done	Add red bell pepper and roasted tomatoes.
7 Done	Pour TREE TOP unsweetened Orange juice. Stir and let it boil.
8 Done	Add SMUCKERS Apricot Preserves. Simmer with continuous stirring until desired consistency
9 Done	Season with McCormick CORIANDER, add COCOA powder and McCormick sea salt coarse, and TABASCO Habanero hot sauce(adjust according to your own taste preference).
10 Done	Add the unflavored red beans, Kamote cubes, and chili green pepper.
11 Done	Drizzle La Espanola SHERRY vinegar just before turning off the heat(Here, it can be served hot or cold).
12 Done	For storing purposes, transfer the jam to the sterilized jar, fill in and drizzle with La Espanola Olive oil for the final touch. Wipe the mouth of the jar wt La Espanola Sherry Vinegar. Cover tightly.
13 Done	Bring a jar to a pot filled wt water and boil for 10 minutes or more. Let it cool and store at room temperature. Keep refrigerated once opened.
14 Done	Tips: 1. Put flavored Kamote at the end of cooking. 2. Drizzle Olive oil and Sherry vinegar for the final touch.