Confiture de piment d espelette. This wonderful jam I tried it quite by accident. Once walked at the culinary fair, and I called the young man who traded in products from the Basque country: meats, cheese, cofidur of black cherry and other miscellaneous Goodies. And in a corner modestly there was a small jars labeled "Jam hot pepper espelette". Noticing my glance, he asked me to try it with cheese. I agreed to this with great caution, well, spicy pepper. And with the first bite, I realized that I just fell in love with this jam. I bought three jars, but they are very quickly eaten. And I decided that if this was not find the recipe. My long search was rewarded, and today I share this recipe with you. Well, maybe there's still a thrill?
It's very simple. Sweet pepper wash, remove seeds. Cut at random.
Pepperoni to do the same. It is better to use disposable gloves.
Grind in a blender both. Without fanaticism, it is important that remained small pieces.
For this recipe use sugar Mistral. Larochka, thank you!
The sugar is mixed with lemon juice and 3 tablespoons of water. Heat over medium heat until the sugar is dissolved.
To the resulting syrup add the chopped peppers. Bring to boil, remove the foam and Then cook on slow fire for 45-50min.
Very tasty cheese, with poultry, with meat on the grill. You can also grease the chicken before sending it to spit.