Red Hell

Ingredients for 1 servings:

• 50 chili pepper(s), fresh
• 9 chili peppers, bell chili, alternatively another 10 chili peppers
• 3 red bell peppers
• 1 bulb(s) garlic
• 1 ½ tsp salt
• 2 tbsp balsamic vinegar
• 150 ml water
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Chili-garlic spice paste, hellishly hot…use sparingly

Please wear gloves. Remove the stems from the chili peppers and the bell chili and cut into small pieces. I didn’t remove the seeds. If you don’t have bell chili, simply use 10 more regular chili peppers. Remove the stems from the bell peppers and remove the seeds and the light-colored cores. Peel the garlic and chop the cloves into smaller pieces. Combine all of this in a saucepan with 2 tablespoons of balsamic vinegar, the water, and 1 teaspoon of salt and bring to a boil. Simmer for 30 minutes with the lid slightly ajar. Strain everything through a food mill and return it to a saucepan. Heat again with the remaining salt and pour into jars. I got 2 1/2 small jars from the mixture. Once the jar is only half full, baste it with olive oil and store it in a cool pantry until ready to use. The instructions with pictures can also be found on my blog.