Spicy Chili Pepper Sauce

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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.