| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Can/preserv, Hot, Jelly/jam |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sweet red bell peppers; seeded and ribs removed |
| 1/4 |
lb |
Jalapeno peppers; seeded and pith removed |
| 1 1/2 |
c |
Cider vinegar |
| 1 |
ts |
Salt |
| 3 |
lb |
Sugar |
| 1 |
|
Pectin; see package for amount |
| 1 |
|
Lime juice (fresh) |
| 1 |
|
Tabasco Sauce |
INSTRUCTIONS
In a food processor, finely chop the red peppers and jalapenos with a
little of the vinegar.
Place in a non-reactive pan and add the rest of the vinegar and salt. Bring
to a boil, then simmer over medium heat for about 5 minutes.
Remove from the heat and measure out 3 cups; add fresh lime juice if low in
the mixture to make up the 3 cups.
Place back in the pan and stir in the sugar and powdered pectin. Stir to
mix well and bring to a rolling boil. Cook for about 5 minutes.
Remove from heat and allow to cool a bit and taste for chile heat. Add
Tabasco if desired.
Pour into sterilized hot jars and seal. Cool, label and store in the
pantry.
Tastes great on bagels with cream cheese.
Contributor: Chile Pepper Magazine. MM format by Roy Olsen Posted to
MM-Recipes Digest V4 #222 by roy@indy.net (Roy) on Aug 22, 1997
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”