| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 3 | Red bell peppers; seeded and diced | |
| 6 | Jalapeno chilies; seeded and diced | |
| 1/2 | c | White wine vinegar |
| 2 | c | Sugar |
| 1 | pk | Certo brand pectin |
INSTRUCTIONS
(from Brennan's Restaurant in Houston, TX) Puree the peppers and chilies in a blender or food processor with a steel blade. Heat a saucepan over medium heat, and,when hot,add the pepper puree, vinegar and sugar. Boil for ten minutes, then add the pectin and return to a boil for one minute. Remove from heat, cool to room temperature and refrigerate. Posted to Bakery-Shoppe Digest V1 #231 by [email protected] (Jack Dickson) on Sep 12, 1997
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