Ingredients: 375 grams Cane Sugar,2 grams Red Cayenne Pepper (or about 2-3 pieces),15 grams Corn Starch,8 grams Kosher Salt,70 grams Bell Peppers (Combination of Red & Green),Cane or Palm Vinegar 80ml.,Water 450ml.
Instructions:
- For multi-color presentation, head & stem cut-off, without removing seeds of red & green bell and red cayenne peppers, lay a portion or a piece of each (should they be smaller) into chopping board. Chop very finely. Include the seeds, set aside.
- Adding little of our water, also without removing seeds, head & stem taken-off, cut into 4 pieces & blenderize remaining bell and red cayenne until semi smooth emulsion is reached.
- Leaving about 50ml water for corn starch slurrying, pour remaining water into the blender. STIR manually with long teaspoon so emulsion will be scraped off and mix well with water.
- Pour into cooking kettle.
- Add vinegar, salt & sugar. Stir consistently and bring to a boil.
- While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.
- On first boil, simmer down to lowest cooking temp.
- Add in corn starch slurry and the finely chopped peppers.
- Stir until a bit viscous consistency is attained.
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