| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mexico, Condiments |
6 |
Servings |
INGREDIENTS
| 10 |
|
Jalapeno chiles, stems removed |
| 2 |
md |
Bell peppers |
| 1 1/2 |
c |
Distilled vinegar |
| 6 |
c |
Sugar |
| 1/3 |
c |
Lemon juice |
| 4 |
oz |
Liquid pectin |
| 10 |
|
Drops green food coloring |
INSTRUCTIONS
Six 1/2 pints
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and boil
rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food
coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
The Whole Chili Pepper From the collection of Jim Vorheis
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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