A savory version of jam, slightly spicy? Try the recipe for tomato confiture with a hint of chili. It’s a flavor that will stay in your memory.
Ingredients
- Onion, 1
- Sugar, 100 g
- Apple cider vinegar, 200 ml
- Red chili pepper, 0.5
- Black pepper, a pinch
- Raspberry tomatoes, 400 g
- Salt, a pinch
- Allspice, 4 pieces
Preparation
Step 1: Caramelize the Sugar
Sprinkle sugar onto the bottom of a heated pan and caramelize it, without stirring, until it dissolves and changes color to dark golden. To spread the caramel over the entire surface of the pan, move it – do not use wooden spatulas, do not touch the caramel.
Step 2: Cook the Confiture
Add finely chopped onion and allspice. Sauté for a while. Add finely chopped habanero chili (seedless) and tomatoes chopped into small cubes. Mix. Pour vinegar over everything. Cook, stirring occasionally, until the liquid evaporates and the confiture thickens slightly.
Tip! Hot confiture may have a slightly thinner consistency, which will change after cooling due to the action of the sugar. Optionally: season with salt and black pepper towards the end of cooking.
Step 3: Transfer the Confiture to a Jar
Transfer the finished confiture to a thoroughly washed, scalded, and dried jar. Close the jar tightly and place it upside down on a cloth.
