Confettura di peperoncino diavolino


diavolino chili peppers, 450 g

sugar, 100 g

1 onion

white wine, 25 ml

balsamic or apple vinegar, 30 ml

Take off stems and seeds, wash the chili peppers and cut them into pieces. Pour them into a pot, with onion and vinegar, and turn on the fire. Let everything cook for some 40 minutes, add the white wine halfway through the cooking. To check if the jam is ready, spoon a little jam on an inclined plate, if it sticks to the plate and does not slide away, then it is ready. Remove the pot from heat and pass the jam through the food mill. This jam is excellent with Tuscan pecorino cheese.