And now, for something entirely different: Piri-Piri Jelly.
- A few to many piri-piri peppers (as shown above)
- 2 cups of mixed diced season’s vegetables (to your taste; celery, tomatoes, red onion, and a sweet fruit like a peach, a basic mix that could be in a fruit ketchup recipe)
- 2 cups of sugar
- 2 envelopes of Knox gelatin
- fine herbs such as parsley and chive (about 1 tsp each)
First, in a separate bowl, (dry) mix the 2 cups of sugar with the gelatin power. This will prevent the gelatin to jam up when liquid is added later on.
Dice the vegetables/fruits with the piri piri so that you have about 2 cups. Once the dices are in the cup, fill it with water up to 3 cups. Put in a pot and bring to ebullition for about 10 minutes.
note: piri-piri fumes can be incommodating. Please remember to have the oven fan run.
After 10 minutes, separate the liquid from the vegetables, using a strainer cloth, in a bowl. Then pour the liquid in to the sugar+gelatin, while mixing with a whip to prevent lumps from forming. Whip until all sugar dissolves.
Add red (or green) colorant just so that the mix have a lively color (instead of being just vaguely reddish brown). Maybe just a drop or two.
Pour the liquid into jar, seal, and enjoy.
Recipes are out-of-character for this blog, but as a corporeal entity, I still need to eat once in a while, so I thought I could share one of my own recipes.
The piri-piri jelly can be had with chicken or steak, a bit like port wine jelly, to spice-up a meal.
Note that the recipe gives a very sly jelly. First, you’ll taste only the sugar and the fruit-ketchup-like taste, then WHAM! Piri-piri.