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

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

Features:
  • Spicy
Cuisine:
  • Medium

Ingredients

Directions

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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.

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