| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexico, Condiments | 6 | Servings | ||
INGREDIENTS
| 10 | Jalapeno chiles, stems removed | |
| 2 | md | Bell peppers |
| 1 1/2 | c | Distilled vinegar |
| 6 | c | Sugar |
| 1/3 | c | Lemon juice |
| 4 | oz | Liquid pectin |
| 10 | Drops green food coloring |
INSTRUCTIONS
Six 1/2 pints Place chiles and peppers in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove pan from heat and stir in sugar and lemon juice. Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute. Skim off foam and bottle in sterilized jars. The Whole Chili Pepper From the collection of Jim Vorheis File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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