Pepper jelly Gaucha

Pepper jelly Gaucha

Ingredients:
250 grs. chili finger lady seeded
250 grs. caster sugar
250 ml cold filtered water
250 ml of vinegar and preferably white rice
1 pinch of salt
How to Prepare:
Wear disposable gloves to remove the seeds and white ribs pepper finger girl.
Be careful not to rub your eyes while preparing preferably do with glasses.
After I took the seeds and white ribs cut the peppers into two parts, disposing of gloves (garbage). Wash hands and face.

How to Prepare the jelly on fire:

Place in a large saucepan and high, all ingredients, mix well.
Bring to high heat until it boils, stop cooking on low heat for about 2 to 3 hours, stirring occasionally.
Allow to cool well, hitting the blender or processor.
It was very liquid back to a simmer until you have a soft jelly.

Yield is ½ liter of pepper jelly.
Keep in small sterilized jars with screw cap.
Store in the refrigerator

Note:
The pepper jelly is to accompany barbecue, beef or pork.
Fits other roast meats in traditional stove: Loin of pork, beef, poultry.
If using fish to dilute with vinegar and a little oil.

Note:
Pepper contains vitamins A, E, and C, is rich in zinc, folic acid and potassium.
Prevents cancer