John Myers
Ingredients for 1 servings:
- 3 bell peppers, red
- 6 garlic cloves, depending on size
- 20 red chili peppers, depending on the desired spiciness
- 375 ml rice vinegar
- 500 g white cane sugar
- 250 g brown cane sugar
- 1 ½ liters of water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes
very easy to copy and individually adaptable
Roughly chop the bell peppers and chili peppers. Then puree them very finely with the peeled garlic cloves and a splash of water. Be careful, as the rising fumes can burn your eyes, so keep your distance. In a large pot, mix the rice vinegar with the water and add the sugar. Bring to a boil briefly so the sugar dissolves. Now add the pureed mixture and let it simmer gently over medium heat until reduced (reduced). This can take up to 1 1/2 hours, depending on the temperature. Stir occasionally. The goal, of course, is for the water to evaporate. Stir frequently towards the end to prevent it from burning. Once the sauce has the desired consistency, pour it into sterile jars and it will keep virtually forever. Tip: If you’re unsure about the consistency, take a small spoonful of sauce and briefly hold it in a glass of cold water. Since the sauce will thicken further as it cools, this will help you estimate how it will turn out. You can also see the preparation in my video: https://www.youtube.com/watch?v=xYY5JSTDDjY
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