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This is a jelly that is both sweet and picante at the same time. Very good with cold roasted meats or chicken or to accompany toasted tortillas. A classic Tex-Mex favorite. QUANT. UNIT INGREDIENT PREPARATION 6 2 each each Jalapeno Chiles Green bell peppers Prepare the chiles and peppers. Cut open and remove the seeds and veins. If you want to leave a few Jalapeno and Bell pepper seeds in to garnish the jelly it will also give it a bit more bite. Mince the Jalapenos and Green peppers until finely chopped. 1.5 5.5 cups cups cider vinegar sugar Place chile-pepper mince into a heavy 4 quart bottomed saucepan with the vinegar and sugar. Bring to a boil and lower heat and be sure to skim/remove the foam from the top. It is important to stir to disolve the sugar when bringing this to the boil. Simmer for 10 minutes. 6 2 ozs. drops liquid pectin green food coloring Stir in the pectin and optional food color and simmer for 1 minute longer. Remove from heat and let stand 15 minutes to cool. If you know how to "Can It" then you can perserve this jelly in sterilized jars. NOTE; The variations to this jelly are almost without limit. Toy can add tiny pieces of bell pepper. Or make it with Red Jalapenos instead of green Jalapenos. a few leaves of very fresh Cilantro is an interesting addition also; this should be added as the jelly is cooling down. Return to the Mole Page