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Ingredients:
1 tbsp chopped serrano chiles
1 cup diced anaheim chiles
1 medium green bell pepper, diced
1 1/4 cup red wine vinegar
5 cup sugar
6 oz liquid pectin or
1 package powdered pectin (1 3/4 oz)
Instructions:
Combine the chiles and pepper with the vinegar in a food processor.
Process 3 minutes until pureed.
Put the puree and sugar in a saucepan. Bring to a boil over medium
high heat, stirring constantly. Remove from the heat, skim the foam
from the top, discard, and add the pectin. Return to the heat and
bring again to a hard boil for 2 minutes, stirring constantly. Remove
from the heat and stir constantly for 5 minutes.
As it cools the jelly will begin to thicken. Pour it into clean,
sterilized 8-ounce jars, leaving a 1/4 inch space at the top. Seal as
desired. ************
Chile Pepper Jelly is one way of preserving chiles - and it makes a
delicious condiment at any meal.
From "Native American Cooking," by Lois Ellen Frank
Servings: 48
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Chile Pepper Jelly Recipe brought to you by Mexican Recipes To-Go
