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Jalapeno Jelly


4 jalapeno peppers - seeded and chopped
1 cup new mexican red peppers - diced
2 cups cider vinegar
4 cups sugar
6 oz. liquid pectin

In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce the heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.
Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool.

This will make your entire house smell like vinegar for hours.... but it is absolutely delicious on everything, especially slathered on dry-rubbed barbequed steak. When I made it, I had no new mexican red peppers... I think I used ancho/pasila peppers instead.

Source: Grillin' and Chillin

Submitted by: Pete on May 3, 2010, 6:53 pm

This recipe is included in 2 recipe books.

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