| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Jelly |
1 |
Servings |
INGREDIENTS
| 6 |
|
-(up to) |
| 8 |
|
Fresh jalapeno peppers; seeded and chopped |
| 16 |
oz |
(fl) white vinegar |
| 3 1/2 |
oz |
Sugar |
INSTRUCTIONS
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
Date: Tue, 3 Sep 1996 16:02:25 +0200
Place all ingredients into a non-reactive saucepan and bring to the boil.
reduce to a low heat and simmer for about 1 hour, until mixture is thick.
Cool slightly and puree in a blender.
Pour into a jar and allow to cool completely. Cover and refrigerate
overnight before serving.
Will keep for several weeks in the refrigerator.
Makes about 350ml (12 fl oz) of jelly.
CHILE-HEADS DIGEST V3 #093
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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