| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
2 |
Servings |
INGREDIENTS
| 1 |
|
Green bell pepper |
| 5 |
|
Jalapeno peppers |
| 3 |
c |
Sugar |
| 3/4 |
c |
Cider vinegar |
| 3 |
oz |
Pectin |
| 2 |
dr |
Green food coloring |
INSTRUCTIONS
1. Sterilize jelly jars and lids according to manufacturer's
2. Remove seeds from green pepper and chilies (be very careful with
chilies, don't touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4 inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for
jelly. 3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring. 4.
Strain mixture through a fine strainer to remove pieces of peppers. Pour
strained liquid into sterilized jars. Cover tightly and store in a cool
place up to 6 months. Makes 2 cups.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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