| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
Jalapeno je, Ng |
1 |
Servings |
INGREDIENTS
| 12 |
lg |
Fresh med-hot red New Mexican chiles |
| 2 |
sm |
Lemon; quartered |
| 1/2 |
c |
Cider vinegar (125 ml) |
| 3 |
c |
Sugar (3/4 liter) |
INSTRUCTIONS
Stem, seed, and finely chop chiles. Combine chiles, lemons, and vinegar
and cook for approx. 30 minutes or until the chiles are tender. Remove the
lemon quarters and add the sugar. Boil for 10 minutes, or until the jam
reaches 8 d. F (5 d. C) above boiling on a jelly thermometer, or passes the
sheeting test. Spoon jam into jars, cover, and process 15 min. in boiling
water bath.
Recipe By : Jane Butel (Tex-Mex Cookbook)
Posted to CHILE-HEADS DIGEST V3 #116
Date: Fri, 27 Sep 1996 11:31:19 -0500
From: Judy Howle <howle@EbiCom.net>
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