| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizer | 1 | Servings | |
INGREDIENTS
| 4 | c | Chopped red peppers; (about 3 large) |
| 1/3 | c | Seeded chopped jalapeno peppers* |
| 2 | ts | Salt |
| 1 1/3 | c | Cider vinegar |
| 1 | c | Finely chopped onion |
| 1 | c | Sugar |
| 2/3 | c | Light corn syrup |
INSTRUCTIONS
In large glass or stainless steel bowl combine peppers and salt. Let stand 3 hours, stirring occasionally. In medium saucepan combine pepper mixture and any liquid with vinegar, onion, sugar and corn syrup. Bring to boil over medium-high heat. Reduce heat to maintain moderate boil. Cook uncovered, stirring occasionally, until peppers are translucent and syrup thickens, about 1 hour. Cover; refrigerate. Preparation Time: 1 hour, 15 minutes, plus standing * Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes. Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #935 by "Eugene Johnston" <[email protected]> on Nov 30, 1997
A Message from our Provider:
“God is humble”