Making Chilli's swimm'n in persimmon
Whether you spread it on a slice of crusty bread with soft cheese or add a dollop to your favorite dish, this sambal is sure to impress.
Chilli's swimm'n in persimmon (chilli spread)
This delightful chilli spread recipe came about quite by accident during an experimental journey with the kaki (persimmon) fruit. While exploring the unique flavors of this vibrant fruit, and the quest to remove the ‘cat tongue’ feel from a preserve I was making, I stumbled upon a combination that resulted in a beautifully fruity, fresh, and slightly tangy chilli spread. The sweet and complex flavors of the fermented persimmon juice blend perfectly with the heat of cayenne peppers, creating a chilli spread that’s not only versatile but also an exquisite pairing with cheese.Â
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Serves:
2x 500 ml jars
Time to Prepare:
30 min
Time to cook or cure:
1 month to 1 year
Skill
Fermentation & chilli paste making
Serves:
2 x 500 ml jars
Time to Prepare:
30 min
Time to cook or cure:
the persimmon fruit base needs at least a month of fermentation.Â
Skills:
Fermentation, chilli paste making, waterbathing (optional)
For waterbathing your chilli paste to store on the shelf for a long period of time
Water bath canning is a method used to preserve high-acid foods, like jams, pickles, and some salsas. Here are some useful guidelines for water bath canning:
1. Choose the Right Equipment:
- Canning Jars: Use glass canning jars designed for home preserving. Check for cracks or chips on the rims.
- Lids and Bands: Always use new lids to ensure a proper seal. Bands can be reused if they’re in good condition.
- Water Bath Canner: A large pot with a rack at the bottom to hold jars off the direct heat. The pot should be deep enough to cover the jars with at least 1-2 inches of water.
2. Prepare the Jars and Lids:
- Sterilize Jars: Wash jars in hot, soapy water, rinse, and place them in a boiling water bath for 10 minutes or run them through a dishwasher on the sterilize setting.
- Warm Lids: Place the lids in a small pot of simmering water (do not boil) to soften the sealing compound.
3. Fill the Jars:
- Use a wide-mouth canning funnel to pour the hot food into the jars, leaving appropriate headspace (usually 1/4 to 1/2 inch).
- Remove Air Bubbles: Slide a non-metallic utensil, like a spatula or chopstick, around the inside edge of the jar to release trapped air bubbles.
- Wipe the Rims: Before sealing, wipe the rims of the jars with a clean, damp cloth to remove any food residue.
4. Seal the Jars:
- Place the warmed lid on the jar and screw the band on until it is fingertip tight. Do not overtighten, as air needs to escape during processing.
5. Process the Jars:
- Place the jars in the water bath canner on the rack. Ensure they are covered by at least 1-2 inches of water.
- Bring the water to a rolling boil and start timing according to your recipe’s guidelines. Processing times vary based on the recipe, jar size, and altitude.
- Maintain a steady boil throughout the processing time.
6. Cool and Check Seals:
- After processing, turn off the heat and let the jars sit in the water for 5 minutes.
- Remove the jars with a jar lifter and place them on a towel, leaving them undisturbed for 12-24 hours.
Check the seals by pressing the center of each lid. If it doesn’t pop up, the jar is sealed. Any unsealed jars should be refrigerated and used promptly.
Ingredients & Tools
Ingredients
For the Fermented Persimmon Juice:
- 300g ripe persimmon puree without the skin (about 3-4 ripe persimmons)
- 300g sugar, unrefined cane sugar
- 300g vinegar (apple cider or white vinegar)
- 1 tablespoon baking soda (bicarbonate of soda)
- 1 teaspoon cinnamon
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For the final chilli spread:
- 500g cayenne peppers, stems removed
- 4 medium onions, peeled and roughly chopped
- 3 garlic cloves, peeled
- 1 large red onion roughly chopped
- 500ml fermented persimmon juice (from the previous step)
Tools
- cutting board
- knife
- blender
- large pot
- wooden spoon
- 2 glass, sterile 500ml jars with lids
- wide-mouth canning funnel
Useful guidelines
Directions
Simply follow these steps in order to make chilli’s swimm’n in persimmon
Prepare the Fermented Persimmon Juice:
- Scoop the super ripe persimmons puree out of the peel,Â
- In a large pot, over low heat mix the persimmon puree with sugar and cinnamon until the sugar dissolves.
- Add the vinegar to the mix and cook for 5 minutes
- Now add the baking soda and and stir well. It will bubble, that is OK.
- Transfer the mixture into a clean glass jar, leaving some space at the top. Cover it with a cheesecloth or a loose lid to allow the gases to escape. leave it like this for at least 1 month. Check if the cloth needs to be changed after a while to a clean one.
- Let the mixture ferment at room temperature for a minimum of 1 month, maximum up to 1 year.Â
Prepare the chilli paste:
- In a blender or food processor, add the cayenne peppers, onions, garlic, and red onion. Blend until you have a smooth paste.
- In a large pan, pour the blended mixture and cook over medium heat, stirring occasionally. Allow the mixture to cook until most of the liquid has evaporated and the paste has thickened. This can take about 20-30 minutes.
- Once the mixture has reduced, stir in the 500ml of fermented persimmon juice.
- Bring the sambal to a boil, then reduce the heat and let it simmer for an additional 10-15 minutes, allowing the flavors to meld together and the whole mixture to come to a boil.
- Test the ph of the mixture. If it is not below 4, add some more apple vinegar until the ph is at least lower then 4.
- Taste and adjust seasoning if necessary with salt.Â
Jarring the chilli”s swimm’n in persimmon:
- Sterilize two 500ml jars by boiling them in water for 10 minutes or using a dishwasher on the sterilize setting.
- Carefully pour the hot sambal into the sterilized jars, leaving a small space at the top.
- Seal the jars tightly with lids and allow them to cool at room temperature. Once cooled, store the jars in the refrigerator.
Or in case you want to vaccuum seal them and pasteurise them, boil the jars, submersed in water fro 15 minutes with the lids tighly sealed. Remove from water and let cool down until the seal is formed. Now they store up to 6 months on the shelf.
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Notes
The chilli paste will develop its flavors further as it sits. It can be stored in the refrigerator unopened for months.
This chilli paste is spicy, tangy, and sweet with a floral hint. This makes it a versatile condiment for a variety of dishes, but especially great on cheeses.
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