Red chili jelly
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Red bell peppers; seeded and diced | |
| 6 | Jalapeno chilies; seeded and diced | |
| ½ | cup | White wine vinegar |
| 2 | cups | Sugar |
| 1 | pack | Certo brand pectin |
Directions
(from Brennan's Restaurant in Houston, TX) Puree the peppers and chilies in a blender or food processor with a steel blade. Heat a saucepan over medium heat, and,when hot,add the pepper puree, vinegar and sugar. Boil for ten minutes, then add the pectin and return to a boil for one minute. Remove from heat, cool to room temperature and refrigerate.
Posted to Bakery-Shoppe Digest V1 #231 by jaclyn@... (Jack Dickson) on Sep 12, 1997