Kriacherl and pepper relish

Ingredients for 1 servings:

• 1.2 kg mirabelle plums (Kriacherl, yellow wild plum)
• 250 g onion(s), red, peeled, weighed
• 1 bulb(s) garlic (solo garlic)
• 500 g bell pepper(s), red, cleaned, weighed
• 2 chili peppers, mild to medium hot
• 4 tbsp olive oil
• 2 tsp rosemary, chopped
• 2 tsp salt
• 1 tsp pepper
• 75 ml Balsamic vinegar Bianco
• 500 g gelling sugar 3:1

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

can also be prepared with apricots or greengages

First, you need to make a puree from the fruit. To do this, put the fruit in a saucepan and bring it to a boil briefly while stirring until it bursts. Then press it through the potato ricer. You’ll have to experiment a bit until you know how full to fill the press. The skins and seeds remain in the press and are discarded. Weigh out 800g of the puree. Finely chop the onion, garlic, red bell pepper, and chili peppers and sauté them one after the other in the olive oil. Add the chopped rosemary and season with balsamic vinegar, salt, and pepper. Add the Kriacherl purée and the gelling sugar. Now the mixture should be seasoned to taste. Salt and pepper may be needed more. Since chili peppers vary in heat, you can also add chili powder to taste. Bring the whole thing to a boil according to the instructions on the gelling sugar package. Immediately fill into twist-off jars, seal them, and turn them upside down for 1 hour. Tastes great with grilled meat or simply on toasted bread.