Paprika – Apricot Sauce with Chili
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg bell pepper (s), red, cleaned, cut into pieces
- 1 kg apricot (s), cleaned, pitted, cut into pieces
- 1 liter apple juice
- 0.5 liter ½ apple cider vinegar
- 70 g salt
- 500 g preservin suar, 2 + 1
- 2 chilli pepper (s) (habanero), red or orange, cleaned, cut into pieces
Print Recipe
Pin Recipe Instructions
- Put all ingredients, with the exception of the preserving sugar, in a large saucepan and simmer for approx. 30-45 minutes until soft. Purée carefully with a hand blender. Add the preserving sugar and cook for 3 minutes according to the instructions. Fill into small bottles or glasses that have been rinsed with hot water.
- Goes well with grilled vegetables, as a dip with Asian chips or krupuk, with Indian pappadums, with meat, fish, with fried dough balls
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