We have tried the red peppers marmelade a few months ago with a friend of Juan gave us a small jar that she did. It was delicious and an amazing red glossy colour. So of course, I wanted more and thought I would try it should be complicated.
I did a first test 2 weeks ago and it wasn’t a success at all. Cooked far too long, if i throw it on the window, it would break the glass i think…. So tonight I gave it an other try as I need some for a dinner I prepare for my friends tomorrow evening. Looking for inspiration, it was confusing me more than ever as everyone has completely different recipes. So I did one totally from scratch the way I was feeling and it is not bad at all! Our friend David M. who is staying at home for a few days said it was delicious.
What do you need?
- 400g of red peppers (about 1, 1/2)
- 2 tablespoon of Raspberry vinegar
- 1 table spoon of lemon juice
- 140g of sugar
- 1 tablespoon of olive oil
- Himalayan salt, black pepper, cumin, gingembre
First I tried to peel a bit the peppers, not easy with the shape as I had no time for the real technique (oven baked and in a plastic bag for a while to be able to peel easily). Then, I remove the grains and white part inside and put them in my KitchenAid vegetables grinder (see picture at the bottom for the shape i chose). This gives you a very well reduced peppers and a bit of juice.
Put it in your deep cobre casserole with the olive oil and start cooking for 5mn at medium fire. Add the lemon & vinegar and mix with a wood spoon. Add the spices and cook for an other 8mn.
Add the sugar, mix well with the wooden spoon and cook for 10mn at medium to low fire.
Once cooked, let it rest for 2 or 3mn, it will continue to cook in your cobre casserole.
Finally you can put it in a jar that you will put upside down for 2hrs before putting it back tap up.
Serve with bread and cream cheese for example.
I will try other alternatives probably and still wonder how to reach that red glossy from Juan’s friend but I’ll get there! 🙂