Red chili jelly

Yield: 1 Servings

Measure Ingredient
3 \N Red bell peppers; seeded and diced
6 \N Jalapeno chilies; seeded and diced
½ cup White wine vinegar
2 cups Sugar
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

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