JALAPENO JELLY RECIPE ============================= 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. --------------------------------------------------- makes about 2.5 cups ----------------- INGREDIENTS 6 each................Jalapeno chiles 2 each................greeen bell peppers 1.5 cups............cider vinegar 5.5 cups............sugar 6 ozs..................liquid pectin 2 drops..............green food color ======================= ///// =================================================== PREPARATION: 1) 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. 2) Place chile-pepper mince into a heavy bottomed, 4 quart 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. 3) 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. You can add tiny pieces of bell pepper or prepare it with red Jalapenos instead of green Jalapenos. A few leaves of very fresh Cilantro is also an interesting addition; this should be added as the jelly is cooling down. ================================================================================= Recipe from The MarsCafe www.marscafe.com mars@marscafe.com --------------------------------------------------------------------------------- The Cyberchefs Electronic Union www.geocities.com/chefmars =================================================================================