| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Jelly |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Green bell peppers; cored; seeded and chopped |
| 2 |
lg |
Hot banana peppers; seeded and chopped |
| 1 1/2 |
c |
Cider vinegar |
| 5 |
c |
Sugar |
| 1 |
|
Bottle (6-oz) Certo pectin |
| 3 |
dr |
Green food coloring (optional) more or less |
INSTRUCTIONS
From: Coyote Moon <coyote@usaor.net>
Date: Thu, 15 Aug 1996 15:20:04 -0500
Combine chopped sweet and hot peppers. Place half the mixture in a blender
with 1/2 cup vinegar. Cover and whirl until almost smooth. Pour into a
large kettle. Repeat process with remaining peppers and 1/2 cup vinegar.
Add remaining 1/2 cup vinegar to blender. Whirl to rinse and pour into
kettle. Stir in sugar. Bring mixture to a full rolling boil that can't be
stirred down, stirring constantly. Boil one minute. Remove from heat. Skim
off foam. Add food coloring and pectin and stir. Skim off foam and cool for
5 minutes. Ladle into 6 sterilized 8-oz. glasses or jars. Seal with
parafin.
CHILE-HEADS DIGEST V3 #074
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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