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Hot pepper jelly

Yield: 1 servings

1/2 c Hot Red Chiles; seeded -and coarsely chopped      1/2 c Hot green chiles; seeded -and coarsely chopped
1 c Chopped onion      1 1/2 c Vinegar
5 c Sugar      2 Pouches liquid pectin

This Southern recipe is very good served with country ham or with green beans or peas. PLACE THE HOT CHILES onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture bring to a boil and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too. Makes 10 Cups NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More