Ingredients
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1 Chili Pepper
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7 oz (200 g) mild Chili Pepper
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2 ripe Pear
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1⁄3 cup White Wine Vinegar
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¾ cup Pear
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1 teaspoon Salt
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1⁄3 cup Brown Sugar
Directions
Pampered fruits never develop any character; it is no different in the plant world than in the human world. That is why apricots from Valais, with their extreme temperature fluctuations, taste so good. It is also why some homemade mountain farmers’ pear liquor is so aromatic. Two beautiful, ripe, and aromatic pears are vital for this recipe; then the ketchup will go perfectly with aromatic Alpine cheese and goat cheese as well as grilled items.
Steps
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1
Done
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Remove the seeds from all of the chilies and chop coarsely. Peel the pears, quarter, remove the cores, and dice coarsely. Combine all ingredients in a pot, bring to a boil, and cook for 20 minutes or until soft. |
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2
Done
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Using an immersion blender, puree briefly, but not too fine. Bring back to a boil and transfer to |
