Chili Pepper Jam

• 2 whole Brown Onions
• 2 whole Red Or Yellow Peppers (capsicums)
• 8 cloves Garlic
• 3 whole Red Chilies
• 1/3 cups Balsamic Vinegar
• 3 Tablespoons Lemon Juice
• 2 Tablespoons Fish Sauce
• 2 teaspoons Salt

1. In a food processor mix the peeled onions, seeded peppers and garlic cloves until pulpy.
2. Pour into heavy based saucepan.
3. Add the rest of the ingredients. I add the chillies whole.
4. Boil on low for about 2 hours. When you take a teaspoon of it out and spread on a cool plate it should be 'jammy' (thickened slightly).
5. Pour into sterilized jars. It makes two regular sized jam jars.
6. NOTES:
7. *I often use green, yellow or red peppers and they all work well.
8. *If you don't have fresh chilies, you can use dried whole chilies. I leave them in the jam whole because it looks nice and adds more flavour..

brown onions, red, garlic, red chilies, balsamic vinegar, lemon juice, fish sauce, salt

Taken from tastykitchen.com/recipes/canning/chili-pepper-jam/ (may not work)