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Correo Electrónico
Add a photoI like capsicums. For this recipe I would prefer using the red ones. Yellow would also work and will give a brighter color finish too.
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Ingredientes
- 8 largered capsicums
- 3/4 cuplemon juice
- 1/4 cup orange juice
- 1/4 cupred wine vinegar
- 4 largegarlic cloves, peeled and chopped
- 1 onion, peeled and finely chopped
- 2 cupssugar
- 2 tablespoonstomato paste
- 1/2 teaspooncayenne pepper
- 1/2 teaspoonsalt
- 1 teaspoonfresh rosemary, chopped
- 1 teaspoonfresh marjoram, chopped
- 1 lemon, zest of
- 1 orange, zest of
Direcciones
- Grill the red capsicum under a searing hot heat until they blacken.
- Halve, remove the seeds and core.
- Chop 6 capsicums finely and cut the remaining 2 into fine julienne slices.
- Place all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved.
- Bring to the boil then reduce to a gently simmer.
- Cook 10 minutes until the mixture is thick and the consistency of jam.
- Bottle into hot sterilised jars and seal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 191g | |
| Calories 76 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 311mg | 9% |
| Total Carbs 18.56g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 10.17g | 7% |
| Protein 1.86g | 3% |
