Spicy Chili Pepper Sauce

1. 1 Fresh chilipaquet 100 g ≈ $1.00 60 g
2. 2 Bell peppers≈ $6.00 par kg 160 g
3. 3 Garlic≈ $10.00 par kg 15 g
4. 4 Sugarpaquet 1 kg ≈ $1.60 30 g
5. 5 Salt 6 g
6. 6 Vinegar 9%paquet 500 ml ≈ $1.30 50 ml

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

1. Wear gloves. Remove the stems from the hot and sweet peppers, leaving the seeds in some of the hot peppers for extra heat and removing the rest.

2. Blend the peppers and garlic³ into a puree, then add 30 g sugar⁴ and 6 g salt.

3. Transfer the mixture to a saucepan and add 50 ml water and 50 ml vinegar⁶. Cook over low heat for 20 minutes, stirring, until thickened.

4. Sterilize a 0.25 l jar and its lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

5. Pour the hot mixture into the sterile 0.25 l jar up to the shoulder and close with the lid. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment the water comes to a boil, then seal it.

6. Turn the sealed jar upside down, wrap it up, and leave it to cool for 24 hours. Store in a cool, dark place for up to 8 months, and refrigerate an opened jar for up to 3 weeks.