Description
This recipe I got online because I wanted something unusual. This confit is not suitable for ALL, for the very reason that to taste pepper turns out pickled and sweet, ie, the recipe for true gourmets. I tried it with meat, cheese and butter, sausages on the grill. I really liked it. Made a sample I just one jar. Most likely, this pepper can be classified as snacks.
Ingredients
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Pepper
1 kg
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Sugar
2 cup
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Salt
1 tsp
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Black pepper
1 tsp
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Bay leaf
4 piece
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Rosemary
1 tsp
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Vinegar
180 ml
Cooking
First, prepare the peppers. My it, clean and chop into strips (not more than 1 cm) or cubes.
Place it in the pan + here salt, vinegar, Laurel, sugar and rosemary (ground pepper not yet laying).Bring to a boil, make a small fire and keep on heat for about 30 minutes, stirring occasionally.All of this must,like, would, to caramelize.
Here is the pepper after 30 minutes. Then remove from heat, take out Bay leaf and rosemary( if you have it, sprigs, if added, dried, then remove it unnecessary).
Put in a jar(I, previously, it sterilized) and let it cool down and put in the fridge(where it is stored).
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