Name: Hot Pepper Jelly
Ingredients: 1/2 c Hot Red Chiles; seeded and coarsely chopped; 1/2 c Hot green chiles; seeded and coarsely chopped; 1 c Chopped onion; 1 1/2 c Vinegar; 5 c Sugar; 2 Pouches liquid pectin

Is authority to be placed in human wisdom or cultural experience, or is it to be located in an incommensurable divine revelation that intrudes into our world from the beyond? Does it lie within the compass of what we can ordinarily discover or conceive, or does it break into our world as a new reality that overturns human imagination and conception? Is it a truth waiting to be uncovered through diligent searching, or is it a word personally addressed to us, calling us to repentance and obedience?

Donald Bloesch

CATEGORY	CUISINE	TAG	YIELD
Grains		Jams, Spices	1	Servings

INGREDIENTS

1/2	c	Hot Red Chiles; seeded and coarsely chopped
1/2	c	Hot green chiles; seeded and coarsely chopped
1	c	Chopped onion
1 1/2	c	Vinegar
5	c	Sugar
2		Pouches liquid pectin

INSTRUCTIONS

This Southern recipe is very good served with country ham or with green
beans or peas.
PLACE THE HOT CHILES, onion and vinegar in a food processor or blender.
Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir
in the chile mixture, bring to a boil, and boil for 1 minute. Remove from
the heat and stir in the pectin. Let sit 5 minutes and then remove the foam
with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars
upside down occasionally to keep the chiles mixed until the jelly is cool
and set. This jelly makes wonderful Christmas gifts too.
Makes 10 Cups
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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