About This Dish
A sweet-spicy condiment made from red chilies, sugar, and vinegar that adds a fiery kick to any meal. This modern Moroccan preserve bridges the gap between harissa and fruit jam, creating something entirely unique. The chilies are cooked down with sugar until they reach a jammy consistency, with the sweetness taming the heat while the vinegar adds brightness. Used as a glaze for grilled meats, a spread on bread with cheese, or a condiment alongside tagines, this versatile preserve has become a staple of modern Moroccan pantries.
Ingredients
- 300 g Red chilies (mix of hot and sweet)
- 200 g Sugar
- 100 ml Apple cider vinegar
- 2 cloves Garlic, minced
- 1/2 tsp Salt
Instructions
- 1
Chop chilies (remove seeds for less heat).
- 2
Combine chilies, sugar, vinegar, garlic, and salt in a pan.
- 3
Bring to a boil, then simmer 25-30 minutes until thick and jammy.
- 4
Pour into a sterilized jar while hot. Seal.
- 5
Keeps in the fridge for 2 months.
Tips & Tricks
- Use a mix of hot and sweet peppers for the best balance.
- The jam thickens further as it cools.
- Excellent as a gift in decorative jars.