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Title: Chile Pepper Jelly
Categories: Amerind Southwest
Yield: 48 Ounces
| 1 | tb | Chopped serrano chiles |
| 1 | c | Diced anaheim chiles |
| 1 | md | Green bell pepper, diced |
| 1 1/4 | c | Red wine vinegar |
| 5 | c | Sugar |
| 6 | oz | Liquid pectin OR |
| 1 | pk | Powdered pectin (1 3/4 oz) |
Combine the chiles and pepper with the vinegar in a food processor. Process 3 minutes until pureed.
Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top, discard, and add the pectin. Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes.
As it cools the jelly will begin to thicken. Pour it into clean, sterilized 8-ounce jars, leaving a 1/4 inch space at the top. Seal as desired. ************
Chile Pepper Jelly is one way of preserving chiles - and it makes a delicious condiment at any meal.
From "Native American Cooking," by Lois Ellen Frank From: Sarahpreston@juno.Com Date: 31 Dec 96 Meal-Master Format Recipes (Mailing List) Ä
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