Habanero or rodo jam is a spicy condiment or a dip that you can use to eat yam, cracker, potatoes, bread etcetera. If you don’t like it too spicy you can reduce the habanero or add more red bell pepper.
- 3 Red bell pepper
- 10 Habanero/Rodo
- 1 Roma Tomato
- 2 Tablespoon Balsamic Vinegar
- 1 Ginger
- 2/3 Cup Sugar
- 1 Glove Garlic
Remove the stalk of the pepper and wash.
Clean the garlic and ginger and roughly blend them together
On a high heat, place a pot and add sugar and the blended mixture, stir and bring to boil.
After the content has reduced add balsamic vinegar and stir.
Reduce the heat to low medium
The color would have changed and the mixture thickens.
When there's no liquid in it and the color has changed (that's what you're looking for) off the heat and store the jam in a sterilized jar.
Serve with any snack or food of your choice.
If you're not eating immediately store it and let it cool before refrigerating.
Habanero jam with oven baked sweet potatoes.
I use that amount of habanero because the habanero we source here is not spicy as the red ones, if you can't handle the heat reduce the quantity to what you can handle, also you can reduce or increase the sugar to your liking.