250ml vegetable oil
150g spanish onions
2 red capsicums
3 red chillis
5 cloves of garlic
1 punnet cherry tomatoes
Finely dice all the veggies, and fry them lightly for about
Add fish sauce and sugar until the mixture caramelises.
Add the sweet chilli sauce and bring to the boil.
and store in airtight containers for use with fish, shellfish
Note: If jam is a little thick add up to 250ml of water.