Spicy bell pepper jelly
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red bell peppers | |
| 2 | Yellow bell peppers | |
| 2 | Green bell peppers | |
| 8 | Red serrano chiles | |
| 2 | cups | Sugar |
Directions
Slice or julienne the peppers and chiles, but do not remove the seeds. Mix in the sugar and let the mixture sit overnight in the refrigerator. The next day, cook the mixture over low heat for 10-15 minutes without adding any liquid. The peppers and chiles mixed with sugar will create their own liquid. Cool the jelly and serve at room temperature. Serve with rack of lamb.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 149 Submitted By DIANE LAZARUS On 07-14-95