Chili pepper cream

Ingredients for 1 servings:

• 4 tbsp olive oil or rapeseed oil
• 2 kg chili pepper(s) (chili peppers), Turkish variety, spice level 3
• 5 onions, red, roughly chopped
• 5 garlic cloves, finely chopped
• 1 tsp, heaped rosemary, dried
• 1 tsp, heaped thyme, dried
• 1 can/n tomato(s) (Pelati), approx. 400 g
• 100 ml balsamic vinegar, lighter
• 2 tsp salt
• 200 g honey

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

vegetarian, makes approx. 11 glasses of 200 ml each

Wash the chili peppers, cut off the stems, halve lengthwise, and remove the seeds. Be sure to wear disposable gloves when doing this! Heat the oil in a saucepan. Sauté the onions and add the cleaned chili peppers. Stir in the garlic, peeled peppers, salt, herbs, and balsamic vinegar. Cook everything over medium heat until soft. Let cool slightly, then blend in a blender until creamy. Transfer to a saucepan, mix in the honey, and season with salt if desired. If the mixture is too thick, thin with a little apple juice. Transfer to smaller jars and simmer for about 45 minutes. I used 11 small 200 ml jars. Goes well with cheese and sausage. Also great with grilled meat. My own creation, a little sweet and quite spicy. Any ripeness from green to red can be used.