This jam and 'perfect for the office to give the anonymous grilled meat, both white and red!
If you do not want to use oil and lemon, but you want to give a boost to the plate, that's just add a little 'chili jam!
E 'is also excellent with cream cheese like Philadelphia, or little full-bodied cheese that need to sprint!
The taste 'spicy, of course, but mitigated by the sugar, which To tell the truth is a bit 'low ... so if you love spicy do not use it ... I can not live without! To prepare
I used: 1 kg of chillies
long and round in the proportion who preferred
1 kg of sugar (it seems a lot but do not believe me and ')
4
small red apples the juice of a lemon
Clean and dry the chillies Privatel the seeds and white ribs (all of course with gloves!)
Put them in a pan covered with sugar, with lemon juice and apples into small pieces (put the seeds in a closed Garzino to cook together, for the pectin).
When you see the hot peppers are very soft, take all with a slotted spoon to separate the liquid will continue 'to cook for a bit narrow,' and the cream Puree the pulp peperoncini.Raccogliete put it back on the fire, until you reach the right consistency of jam (try saucer in the freezer). Keep in mind that it solidifies a bit 'more' from the cold. Put the hot jam into sterilized jars in the oven, close the caps and flip, let it cool upside down in order to create the vacuum.
As already 'that I can not do without this sauce over the chicken ... mmmhhh! 
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