| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 12 |
lg |
Fresh med-hot red New Mexican chiles |
| 2 |
sm |
Lemon, quartered |
| 1/2 |
c |
Cider vinegar (125 ml) |
| 3 |
c |
Sugar (3/4 liter) |
INSTRUCTIONS
Recipe By : Jane Butel (Tex-Mex Cookbook)
Stem, seed, and finely chop chiles. Combine chiles, lemons, and vinegar and
cook for approx. 30 minutes or until the chiles are tender. Remove the
lemon quarters and add the sugar. Boil for 10 minutes, or until the jam
reaches 8 d. F (5 d. C) above boiling on a jelly thermometer, or passes the
sheeting test. Spoon jam into jars, cover, and process 15 min. in boiling
water bath. Posted to CHILE-HEADS DIGEST V3 #342 by Judy Howle
<howle@ebicom.net> on Jun 01, 1997
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