Jalapeño Jelly

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 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 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.