Sweet and picante at the same time. Very good with cold roasted
meats, chicken or toasted tortillas. A classic Tex-Mex favorite.
Makes about 2.5 cups
6 each jalapeño chiles
2 each green bell peppers
1.5 cups cider vinegar
5.5 cups sugar
6 ozs liquid pectin
2 drops green food color
1) Prepare the chiles and peppers. Cut open and remove the seeds
and veins. If you want to leave a few Jalapeño and Bell
pepper seeds in to garnish the jelly it will also give it a bit
more bite. Mince the Jalapeños and Green peppers until
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 dissolve 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 preserve 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 Jalapeños
instead of green Jalapeños. A few leaves of very fresh
Cilantro is also an interesting addition ; this should be added
as the jelly is cooling down.