Recipe: Spiced red pepper jam with crunchy capers.
The red peppers are in season. Juicy and sweet, they work wonders in this spiced red pepper jam. Easy and fun to make, not a lot of prep needed. Make as much as you like, it’ll last a long time in the fridge.
- 2 large sweet red peppers
- 2 red chilies
- 2 spoons each: capers, tomato ketchup, soy sauce, Worchestershire sauce, oil
- 2 tea spoons sugar
- 1/2 tea spoon black pepper
Deseed the red peppers and cut into small cubes, as small or as big as you wish. You can also use a food processor to make them even into a smooth paste.
I like the texture to be coarser, so I left them a touch bigger. Slice, or again, chop to your liking the red chilies. Use more chilies if you want it spicier.
Soften the red pepper and the chilies in the oil, on a medium heat for 5-6 minutes. I’ve used walnut oil, but use whatever oil you prefer. Once softened add the rest of the ingredients. I haven’t used any salt, as the soy and the Worchestershire sauce are salty enough.
Tailor this recipe to your liking, by adding more of the flavours you like, even a touch of vinegar should you fancy it. Slowly simmer until you get to a jammy, chutney kind of consistency, leave it to cool and store into sterilised jars.
If you liked this, you might want to check out the gooseberry chutney recipe, posted recently.