| 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 |
t |
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" <ejohnston@mailexcite.com> on Nov 30, 1997
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