| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment, Spicy | 5 | Cups | |
INGREDIENTS
| 3/4 | c | Cider Vinegar |
| 3 1/4 | c | Sugar |
| 8 | Habanero Chiles; Stems and Seeds Removed & chopped | |
| 1/4 | c | Red Bell Pepper; Finely Chopped |
| 1/2 | c | Grated Carrot |
| 3 | oz | Liquid Pectin |
INSTRUCTIONS
Combine the vinegar and sugar in a saucepan and stir over medium heat until the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes. Remove from the heat, add the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 ounce jelly jars. Heat Scale: Hot From: Chile Pepper magazine October 1993. Typed by Syd Bigger. Posted to FOODWINE Digest by Abbott <labbott@MHO.NET> on Sep 9, 1997
A Message from our Provider:
“You’re never too old for God”