Four jams / Chutney / Marmelade

Tomato, chlili pepper and curry jam

In a kitchen robot, put the tomatoes cut into pieces, the brown sugar, the apple cut into small pieces, the curry, the ginger and the chili pepper.

Grind well and put in a pan. Add the Gallo Original Piri-Piri Sauce, to taste.

Mix well and cook in low heat, occasionally stirring. Let the jam cook until it thickens and does not stick to the bottom.

While hot, store it in dry glass jars and cover them.

Put the jars upside down so they naturally create vacuum.

Strawberries and chlili pepper jam

Cut the strawberry tops and them cut the strawberries in half.

Put them in a pan together with the sugar, lemon juice and chopped chilli pepper.

Add the Gallo Original Piri-Piri Sauce, to taste.

Mix well and cook in low heat, occasionaly stiring. Let the jam cook until it thickens and do not stick to the bottom.

While hot, store it in dry glass jars and cover them.

Put the jars upside down so they naturally create vacuum.

Peppers chutney

In a pan, put Gallo Extra Virgin Olive Oil Reserve and braise the chopped onion with the cinnamon for 20 minutes.

Add the chopped peppers, the chili pepper, the Gallo Original Piri-Piri Sauce, the sugar and Gallo White Wine Vinegar. Mix.

Cook in low heat until you get a jam consistency.

Remove the cinnamon sticks and while hot, store it in dry glass jars and cover them.

Serve with cheeses or roasted meat.

Onion marmelade

In a pan, put Gallo Extra Virgin Olive Oil Reserve and braise the chopped onion with the cinnamon for 20 minutes.

Add the sliced onions, the Gallo Original Piri-Piri Sauce, the sugar and Gallo White Wine Vinegar. Mix.

Cook in low heat until you get a jam consistency.

Remove the cinnamon sticks and while hot, store it in dry glas jars and cover them.

Serve with cheeses or roasted meat.