Havana Gold sweet dipping sauce.
This was supposed to make a set jam, but it did not set at all. However it did make a very good sweet dipping sauce. Ingredients Serves: approx. 1.5 litres / 1.5 quart Metric Cups 150 grams long fresh red chilli peppers 500 grams jam sugar 350 millilitres cider vinegar Method Sterilize your jars and leave to cool. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and peppe...