This recipe comes from Diamante, Calabria, on the Tyrrenic
sea, south-west part of Italy, in a belt called "Riviera
dei Cedri", where "cedro" is Citrus Medica; here the
climate is particularly mild and the chile pepper
cultivation ancient (early XVII century).
For preparing your chile pepper jelly, you need 1KG. of
fresh pods of chilies, deprived of seed and mesocarp and
cut off in small pieces; 650 G of sugar and 2 tablespoons
of honey.
Leave your pieces of chile soaking in a mix of sugar and
honey about four hours, then bring them in a stewpan and
cook softly and slowly, stirring continuously, three
hours. And this is all!
From: Michele Mastandrea
Uncle Dirty Dave's Kitchen
MMMMM
... Salad? Why are you serving me a pile of compost?
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