Yield: 1 Servings
|10||Whole jalapeno -- stems|
|2 mediums||Red bell pepper|
|1½ cup||Distilled vinegar|
|⅓ cup||Lemon juice|
|4 ounces||Liquid pectin|
|10 drops||Green food coloring|
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
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