You can make this salad well in advance, even the day before. Just bring it to room temperature before serving
Chilli and Kafir Lime Jam
This chilli jam is delicious with just about anything savoury. My fave breakfast is a fried bullseye egg toast topped with crumbled fetta and lashings of this jam. Happy jamming!
- 2 cups white sugar
- 1 cup white vinegar
- 2 cups finely chopped red chillies
- 1 tablespoon fish sauce
- 1 tablespoon julienned ginger
- 2 kafir lime leaves julienned
- Juice of 1 lime
Heat sugar & vinegar in heavy based saucepan, stir and bring to boil then reduce and simmer for 15 mins until golden caramel colour (do not stir so you get a nice clear caramel)
Stir in chillies and remaining ingredients and cook over low heat for 20 minutes. It’s ready when it coats the back of a spoon.
Store in washed and heated jars. Recipe makes 2 cups