Necessity is not always the mother of invention; sometimes a bag of colourful peppers may trigger a reinvention. The peppers were not necessary in the first place, and then, I had to invent ideas to use them. A simple grocery shopping that ended up with dozens of sweet peppers pushed me into this dilemma. I tried to find means to use up all the pepper as it is not the much appreciated flavour at home.
My husband suggested, “Make a big mixed pepper salad…I can eat it”. Okay, that was done, leaving a peppery taste in the mouth for a few days. The bulk of the purchase was still remaining to be converted into edible somethings. I sneaked a few into all sorts of curries and that produced quizzical expressions from everyone. ‘Stuffed peppers’ is a lot of work and no one appreciates it, so I did not try that. Pepper soup is still on my list. Before trying it, I had to preserve some of the peppers to take my mind off it.
This recipe was handy hot pepper jelly from allrecipes.com and I gave it a try. It was a sweet orange success!
- 3 orange sweet peppers
- 1 dried red chilli (Cayenne pepper)
- 1 cup white wine vinegar
- 1 cup sugar
- 3 tbsp pectin
- Wash and chop the sweet peppers into chunks.
- In a blender crush the dried red chilly. (Avoid it if you don’t want the heat.)
- Add chopped sweet peppers in batches to blend into a coarse puree.
- Allow the foam to settle.
- Transfer to a heavy bottom sauce pan and add vinegar.
- Bring it to a boil and stir it.
- Simmer for 10 to 15 minutes lowering the heat.
- Stir well and add sugar. (The original recipe calls for 5 cups of sugar but I added one cup and it tastes good.)
- Boil for 5 more minutes to reduce the water from the pepper.
- Stir in pectin and mix well.
- Remove from the stove and let it cool for a while.
- As it cools it hardens into a jelly.
- Store the jelly in sterilized jars or in the refrigerator for immediate use.
It tastes good with Idly, dosa, chappati and as a spread on bread, bagels or croissants.