Chile pepper jelly

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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: CHILE PEPPERS Categories: Info, Kooknet Yield: 1 Info To roast chile peppers: Cut a slit near the stem of each chile pepper. Skewer chile peppers and sear over an open flame, 6 to 10" from heat. Turn chilies until blistered all over (if not removing skin) or until slightly burned but not blackened (if removing skin) about 8 minutes. Or place chilies on a grilling rack or baking sheet and broil in oven 4" from heat for about 8 minutes. If not removing skin cool chop and use immediately. If removing skin place chilies in an airtight container or paper bag. Seal and let sweat for 20 minutes. When cool enough to handle remove chilies one by one and slip off skins or peel with a paring knife. To prepare chilies for stuffing: Roast and peel chile peppers as directed above. Cut a circle around the stem and detach the core with the seeds. Carefully scrape out any remaining seeds. To remove some of the heat from a chile pepper: Wash the chile and cut it lengthwise. Remove the seeds and ribs where heat-producing capsium is most concentrated. Soak the chile flesh in an equal mixture of cold water and vinegar before using. To remove some of the heat from a chile papper recipe: For simmering dishes cut a few slits in a whole chile skewer it on a toothpick and add it to the dish while cooking. Remove and discard the chile before serving. Vegetarian Gourmet Spring 1995 Posted by Michael Prothro KOOK-NET :þ Mike's Resort BBS Fayetteville AR (501)521-8920þ