Yield: 1 Servings
|3 \N||Red bell peppers; seeded and diced|
|6 \N||Jalapeno chilies; seeded and diced|
|½ cup||White wine vinegar|
|1 pack||Certo brand pectin|
(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