| 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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