Red and Hot Chilli Compote

A community recipe by Diamante

Not tested or verified by Nigella.com

Introduction

Many latin american peppers are named "chilli", use that red and long one, in Brazil aka: Lady's Finger. It's Hot (just a little), it's red, it's exotic and it's WONDERLICIOUS...!!!

Ingredients

Serves: 4-6

Metric Cups

1 kilogram long fresh red chilli peppers
1½ kilograms sugar
1 litre water
10 grams cinnamon sticks (not powder)
10 grams cloves

2⅕ pounds long fresh red chile peppers
3⅓ pounds sugar
1¾ pints water
ounce cinnamon sticks (not powder)
ounce cloves

Method

Red and Hot Chilli Compote is a community recipe submitted by Diamante and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take out the chilli seeds, it's important !!!

Scald the chilli while in other pan "tumbling" the water and sugar, add the cinnamon and cloves as soon as start to burble.

Wait few seconds and drop the chilli, merge and take to the oven for half hour. Simple as any other compote and don't you worry the cinnamon will to neutralize the pepper's "flame".

obs1: or use processor to make pepper's jam

obs2: or yet as chocolate bonbon filling

Take out the chilli seeds, it's important !!!

Scald the chilli while in other pan "tumbling" the water and sugar, add the cinnamon and cloves as soon as start to burble.

Wait few seconds and drop the chilli, merge and take to the oven for half hour. Simple as any other compote and don't you worry the cinnamon will to neutralize the pepper's "flame".

obs1: or use processor to make pepper's jam

obs2: or yet as chocolate bonbon filling