| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Habanero, Jelly | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Habenero peppers |
| 1 | c | Cider vinegar |
| 1/2 | c | Apricot nectar |
| 6 | c | Sugar |
| 1 | pk | Certo |
| 6 | dr | Orange food coloring |
INSTRUCTIONS
Directions cut off stem ends of peppers blend together with 1/2 of the vinegar and aprocot nector. bring the vinegar and sugar to a boil, add the pepper and coloring and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim , pour into jars and seal. makes about 24 oz of jelly. Posted to CHILE-HEADS DIGEST V3 #011 by shade <[email protected]> on Jul 11, 1997
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