Peel chili peppers and sweet peppers from seeds and cut into medium slices.
Put pepper in a pan with a thick bottom, add salt and sugar, pour in wine and simmer for 30 minutes after boiling.
Remove from heat and pass through a vegetable press. Put on the fire again and cook for another 30 minutes. Pour the finished confiture into sterile jars and tightly close the lids. Keep in the refrigerator.
Chili pepper confiture has a spicy taste, it is spicy and tasty at the same time. This confiture is perfect for all meat dishes and cheeses, it is quite spicy and add very little on this. It can also be used to make sauces or any other dish. If you don’t have a press, then pass everything through a very small meat grinder and grind it through it so that the skins do not get into the confiture and it has a uniform texture.