Karimix Jalapeno Ginger Chilli Jam

by Hot Juan on May 7, 2011 · 0 comments

in Product Reviews, Recipes

Karimix Jalapeno Ginger Jam

Karimix Jalapeno Ginger Jam

This is the second new Karimix product we have reviewed from their new range, and it looks great in the new packaging

On opening it has a great aroma of fresh Jalapeños, the jam is packed full of Jalapeños flesh, it is not a set style of jam, more like a  thick sauce.  The jam is a nice green colour, as you would hope from Jalapeños.

Ingredients: Sugar, Water, Jalapeno Chillies 12.6%, Chillies, Ginger 8%, Vinegar, Spices, Fruit Juices, Pectin, Salt.

Jar kindly provided by www.karimix.com

The taste is instantly of Jalapeños, but sweet, then the Ginger kicks in, it ‘s warmth fills your mouth, it is not a hot chilli heat, but a back of the throat warmth, that only comes from Ginger.

It is a very yummy jam, and not like many of the others I have tried, all of which I have enjoyed, but this has that Jalapeño flavour just about right.

This jam has not yet made it on to the Karimix web site, so we are not sure what the price will be, but we look forward to it arriving in our local supermarket/speciality store

Flavour
(8/10)
Heat
(3/10)
Packaging
(9/10)
Value
TBA
Overall
(8/10) (If priced well)

On the karimix brochure they had this great sounding recipe, we are going to try it soon, but in the mean time here it is:-

Coconut Chicken with Jalapeno Ginger Jam Recipe

Serving Size: Serves 4

Ingredients

  • 300g Chicken, cut into long strips
  • 60g Karimix Jalapeno Ginger Jam
  • 60 ml Coconut Milk
  • 5g Desiccated Coconut
  • 50g Baby corn, halved length-wise
  • 80g Onions cut into fine strips
  • 20g Vegetable Oil
  • 50g Cashew Nuts - Unsalted
  • 8g Fish sauce
  • 4g Coriander leaves, Chopped coarsley

Cooking Directions

  1. Marinade chicken with Karimix Jalapeno Ginger Jam, coconut milk, desiccate coconut and fish. Leave to marinade for 2 hours or overnight.
  2. Brown cashew nuts in a hot frying pan. Remove and leave aside.
  3. Add oil in wok and fry onions and baby corn for about 10 minutes on high heat.
  4. Drain chicken and brown in wok. Then add marinade to simmer gently.
  5. Add salt and pepper to taste.
  6. Mix in cashew nuts and coriander just before serving.
  7. Serve with salad, noodles or rice

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