Hello dear friends!
In this video I'm going to talk a little about the biquinho pepper (Capsicum chinense), a variety of pepper of the Capsicum species, which I have planted here on the family's urban land in Vitória da Conquista, Bahia.
I also try to give some cultivation tips that I learned in practice and others that I researched on the excellent Canal Vida Verde Sistemas Sustentáveis ​​by Ivone Lima:
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Next I show you how to make biquinho pepper jelly, this recipe I based on the recipe from Canal do Leonardo Abreu
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Ingredients:
1 cup (237 ml) biquinho pepper
1 teaspoon (237 ml) sugar
1 apple
Wash the peppers well and remove all the stems;
Wash the apple well and remove the stem, navel (the deep parts of the fruit) and seeds, but do not remove either the skin or the seed container; cut into 4 parts;
Place the ingredients in a pan over low heat, initially stirring until the sugar dissolves (if you want, you can add a little water to speed up this process);
When it starts to boil, leave it for another 30 minutes over medium heat or until the apple becomes soft;
Let it cool for about an hour;
While still warm, place it in a blender and blend for a minute;
Strain through a sieve and store the jelly in a properly sterilized glass jar.
Enjoy!
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