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