Habañero Jam
Wildly spicy cheese topping
- 4 habañero peppers
- 1 orange paprika (bell pepper)
- 175 g syltsocker
- 2 tbsp apple cider vinegar
- 1 lemon
Dice habañeros and paprika.
Boil peppers, paprika, vinegar, and lemon in small sauce pan for 6 minutes.
Stick blend until nearly smooth.
Add syltsocker (sugar + pectin + citric acid + potassium sorbate), and boil again for 4 minutes.
Transfer to jar and allow to cool.
Eat on cheese. Manchego, yeah.