Jelly Red Chillies - Support for Poultry

Jelly Red Chillies - Support for Poultry

Ingredients:

10 red peppers average
1 onion chopped average

Syrup:

l and ½ cup white vinegar
5 tea cups granulated sugar in the blender or refined
l cup water tea

Income l kilogram

Way of preparing:

Wash the peppers, dry on a napkin, take the seeds and white ribs poking into six parts.

Peel the onion, wash well, chop into four pieces.

Blend the peppers with onion and some water.
Strain through a fine sieve.
* For this recipe, discard the broth chilli.
Use the broth to give color to the rice and soup.

Make a syrup in a tall pot; with sugar, water and vinegar, when it boils, lower the heat to not spill.
Leave the syrup on medium heat for 30 minutes.

Place the peppers in the strained syrup, only the residue remaining in the sieve, (discard the water that flowed chilli).

Leave on low heat for another 30 minutes, or until the jelly becomes consistent, stirring occasionally.

Durability:
A year in special glass preserved and sterile screw cap.

Can save in closed bottles in the refrigerator for 3 months.
Tips:
Place the pepper jelly over the smoked turkey or other poultry. or loin, tender, any roast.
Can serve jam separate peppers.