INGREDIENTS

INSTRUCTIONS

*My note: Although the recipe calls for food coloring, the apricots,
jalapenos and red pepper combine to make a beautiful orange color on their
own, and I didn't add any food coloring.  I think it would   spoil the
effect.      Put jalapenos, bell pepper and vinegar in blender.  Puree
until   coarsely ground and small chunks remain.      Combine apricots,
sugar and chili mixture in large saucepan.  Bring   to a boil.  Boil
rapidly for 5 minutes.  Remove from heat and skim   off any foam that
forms.      Allow mixture to cool for 2 minutes.  Then mix in pectin and
food   coloring, if using.      Pour into sterilized jars, seal and cool.
(I processed in a boiling   water bath for 10 minutes.)      Yield: 3
pints.  (I got 7 half pints.)      Gerlach writes: "This recipe calls for
apricots, but peaches,   nectarines and pears work equally well.  Any fresh
green chile can   also be substituted depending on your heat preference.
Serranos will   make it hotter; roasted, peeled New Mexican chiles will
tame it down."      From Nancy Gerlach's "Fiery Fruits" article in "Chile
Pepper: The   Magazine of Spicy Foods," May/June 1990.  Vol. IV, No. 3. Pp.
30-31.   Electronic format by Cathy Harned.
Posted to Master Cook Recipes List, Digest #114
Date: Tue, 11 Jun 1996 09:12:50 -0400
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By     :

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