Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | DOZEN bell peppers |
| 10 \N | Haberneros |
| 10 \N | Seranoes |
| 1 tablespoon | Salt |
| 1 cup | Vinegar |
| 3 cups | Sugar |
Chop peppers in food processor, drain well, and use the pulp. Mix with remaining ingrediants. Bring to a boil and boil for about 20 minutes. This reduces by half. Seal in hot sterile jars.
This makes a delicious hot jam. I was surprised that even w/all those hot peppers that it wasn't too hot for non-chile heads. I took some to the office w/Triskets and cream cheese. Everyone raved about it.
Posted to CHILE-HEADS DIGEST V3 #130 Date: Sat, 12 Oct 1996 09:55:24 -0400 From: ChiliPeppr@...