One of the most delectable recipes we will ever post – this one is a winner from our Singita Lebombo kitchen. There’s no question you will fall in love with it.
Chilli and Pepper Jam
5 red peppers
3 yellow peppers
1 clove of garlic
1 tablespoon grated ginger (or less according to your own preference)
1 vanilla pod
85 ml white wine
35 ml while balsamico vinegar
2 fresh chillis
Deseed the red peppers and cut them into small cubes. Do the same with the yellow peppers. Finely dice the garlic, shallot and ginger. Place all of the ingredients into a pot and bring to a boil. Season if necessary and simmer for 10 minutes – then remove the vanilla pod. Continue to simmer until the jam forms a jelly if placed on a cold plate. Fill clean jars with the chilli jam and store in the fridge.
Serve with charcuterie, cheese, bread sticks and olives.