Pointed pepper jam with chili, shallots and dried tomatoes

Ingredients for 1 servings:

• 3 pointed peppers, red
• 3 pointed peppers, yellow
• 2 shallots, small
• 1 chili pepper(s), red, dried
• 15 g tomato(s), dried
• 1 lemon(s), the juice
• 230 g gelling sugar, 2:1
• 1 bag(s) of citric acid
• Sea salt, from the mill
• Black pepper, freshly ground
• chili flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

…very spicy, especially for cheese or brunch – but also suitable for sauces

Deseed and chop the peppers, then place them in the food processor. Chop the onions and place them in the food processor. Deseed and chop the chili peppers, then chop them into small pieces, then place them in the food processor. Chop the sun-dried tomatoes, then place them in the food processor. Puree everything in a food processor, place it in a saucepan, and turn on the heat to high. Add the gelling sugar, lemon juice, and citric acid to the pan, mix well, and cook for about 6-8 minutes. Then put it through a food mill, return it to the pan, and bring to a boil once. Adjust the spices to the desired heat and stir. Then immediately pour it into a jar and seal. Unfortunately, this only makes one jar of about 300 ml, but it’s worth the effort—it’s really delicious!