When you visit a restaurant in Central Vietnam, you’ll see a jar of chili jam (tương ớt sa tế) on the table. Many visitors to the country have fallen in love with it and asked me how to make it. This condiment is sweet and slightly spicy, and it is especially delicious with noodle dishes. You can use any kind of fresh red chili pepper you prefer, just remember to consider the level of spiciness and your tolerance. You can replace some of the tomatoes with more chili peppers to increase the spiciness.

　　This recipe was excerpted from 'Vegan Vietnamese' by Helen Lê. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Toasted Sesame Seeds

　　$11 At Amazon

　　Kosher Salt

　　$12 $11 At Amazon

　　Blender

　　$140 At Amazon

　　

Ingredients

Makes 1 13½-ounce jar

　　10½ oz. (300 g) fresh red chili peppers

　　7 oz. (200 g) plum tomatoes

　　½ cup water

　　3 Tbsp. vegetable oil

　　1 head garlic, minced

　　4 shallots, thinly sliced

　　½ cup (100 g) sugar

　　1½ tsp. kosher salt

　　¼ cup (32 g) toasted sesame seeds

　　

Step 1

With a sharp knife, make a slash lengthwise along each chili pepper.

　　

Step 2

Fill a large saucepan halfway with water and bring to a boil over high heat. Blanch the chili peppers and tomatoes in boiling water for 2 to 3 minutes, and then transfer to an ice-water bath (this halts the cooking process). When completely cool, remove from water and pat dry.

　　

Step 3

Peel tomatoes, remove the seeds, and cut into small chunks. While wearing gloves (particularly if you have sensitive skin), remove seeds from chili peppers and cut them into small pieces.

　　

Step 4

Place tomatoes, chili pepper pieces, and ½ cup of water in a blender or food processor and pulse until smooth.

　　

Step 5

Heat oil in a large skillet over medium-low heat until bubbles appear around a submerged chopstick (about 2 minutes). Add garlic and shallots, and cook and stir until golden brown (about 45 seconds). Stir in chili-tomato purée, sugar, and salt. Bring to a boil, and then reduce heat to medium-low and simmer, stirring and scraping down sides occasionally, until thickened to the consistency of jam (30 to 40 minutes). Stir in sesame seeds and remove from heat.

　　

Step 6

Let chili jam cool completely, and then store in an airtight 13½-ounce (400 ml) jar in the refrigerator.

　　

Step 7

Store in the refrigerator for up to 1 month. If you cover it with a thin layer of vegetable oil, it will keep for up to 3 months.

　　Excerpted from Vegan Vietnamese by Helen Lê Hạ Huyề © 2023 by Quarto Publishing Group USA Inc. Buy the full book from Amazon or Quarto.