John Myers
Contents
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Ingredients
- Yellow pepper; red; green; orange each 1/2 finely diced
- 5 piece Garlic cloves finely chopped
- 5 piece Chilli freshly cut into the finest cubes (2 medium pieces, 1 green and 1 each)
- 2 Tablespoon (level) Olive oil for frying
- 50 ml Water
- 50 ml Lemon juice
- 20 ml Brandy vinegar
- 100 g Sugar
- 10 cl Cooking sherry
- 10 cl Pepper and salt from the mill
- 10 cl Smoked paprika powder
- 10 cl Mineral water for stretching
- 10 cl Cornstarch if necessary
Instructions
- You start by washing the vegetables and cutting them into small cubes. Fry with a little oil and then deglaze with the water. Now all the ingredients listed - with the exception of the mineral water and the cornstarch - are put in a saucepan. Bring to a boil and then reduce the heat by half. Let it simmer for 20 minutes.
- Now turn up the heat again and bind with the cornstarch that has been smoothed with mineral water if the paprika jam seems too thin. As soon as a thick consistency is reached, the binding is optimal. Now take the pepper jam off the stove and do a taste test.
- IMPORTANT !!! Ideally, it should taste "sweet" at first, slightly sour but not too spicy. The jam may have a slightly salty note. If it is not spicy enough, add a little more chilli (grated). The jam is now poured into a bowl to cool it down.
- This pepper jam can be used on many occasions. It is a perfect addition to chicken, fish and also seafood. As a marinade, it is also suitable for briefly searing meat or fish. To do this, simply add a few drops of hosin sauce. As a dip or addition to gratinated dishes ..... everything a gourmet's heart desires can be wonderfully refined with it. Just try.
- In dark screw-top jars, filled with hot water and stored in the refrigerator, the jam can be kept for several weeks (I tested 2-3 weeks). So perfect for the barbecue season.
