| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Sauces, And, Rubs | 1 | Servings |
INGREDIENTS
| 4 | Jalapenos; seeded and chopped | |
| 1 | c | New Mexican Red Peppers; diced |
| 2 | c | Cider vinegar |
| 4 | c | Sugar |
| 6 | oz | Liquid pectin |
INSTRUCTIONS
In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Remove from heat and add the pectin, slowly, mixing well. Return to heat again and cook until the mixture comes back to a boil. Then let cool. Use to glaze your ribs (or?) as they come out of the pit, or if you so choose, during the last 5 minutes or so of cooking. NOTES : From the show "Grillin' And Chillin'", FoodTV Network Recipe by: Contributed By Rock McNelly Posted to bbq-digest V5 #722 by RockMc@aol.com on Nov 26, 1997
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