| 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 jaclyn@itexas.net (Jack Dickson)
on Sep 12, 1997
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