|
Chile Pepper Jelly native, southwest 1 tablespoon chopped serrano chiles 1 cup diced anaheim chiles 1 medium green bell pepper, diced 1 1/4 cup red wine vinegar 5 cup sugar 6 oz liquid pectin or 1 pkg 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 Yield: 48 ounces Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |