You will need:
150gms of a mild red chilli(such as Sandia the larger elongated capsicum/chilli)3 garlic cloves1 red onion, skin on cut into wedges1 cm piece peeled ginger2 teaspoons black mustard seeds2 tablespoons extra virgin olive oil2 tablespoons of dark brown sugar2 tablespoons of lime or lemon juice1 teaspoon of Fish Sauce
Pre heat oven to 225c
Toss the whole chillies, garlic, and ginger and wedged onion in 1 tablespoon of the Olive Oiland place on a baking tray. Sprinkle with mustard seeds and roast in the hot oven forabout 25 minutes or until flesh is soft and skins browning.
Remove from oven and when cool enough to handle peel the skinsoff onion and garlic (optional on Chilli but best to remove seeds).
Place all the roast vegetables in a blender add the remainder of the ingredients and thenpulse a few times until chunky. If too thick add a touch of water or vinegar.
Serve with fresh vegetables as a dip.
TIP: this makes a mild chilli jam, obviously for a hotter versionreplace some or all of the Sandia chillies with a hotter variety!