This is an exotic combination of flavors. The contrasts between spicy, sweet and salty work in perfect harmony. As it is homemade ,it’s all natural ,intense and delicious in flavor.
Great as a topping for a mild cream cheese served with toast or crackers.
It’s also a cool Giveaway from your kitchen!
-250g (about 9 ounces) yellow or red chili deveined and without seeds
-2 spoonful of white vinegar
-1 cup of sugar
-½ teaspoon of fresh pressed lime juice
-a bit of white wine
- 1 spoonful fresh pressed orange juice
-1 spoonful butter
-1 pinch of salt
Openthe chilies as in picture, devein them and remove the seeds.
I recommend to use disposable gloves for the procedure to protect your hands.
Wash the chilies carefully, put them in a pot, cover with cold water and bring them to boil. Let them boil for about 5 minutes, drain and then repeat the whole procedure twice. This is very important to reduce the spiciness of the chilies. The flavor of the chili can become quite strong at this point, so don’t worry if it makes you cough a bit during the procedure.
Blend the chili with the vinegar in the blender. Put the mixture in a pot, add lemon juice, sugar, white wine and orange juice. Stir over low heat until sugar is dissolved. Increase the heat to high and bring the mixture to a boil for about 2-3 minutes stirring constantly. Lower the heat only slightly, stirring constantly until the mixture has thickened ( setting point).
Put to boil for about 3-4 minutes stirring constantly then lower the heat stirring constantly until the mixture thickens (setting point).
Add butter and let cool down.