Gary Day,
This jelly goes well with beef or
lamb, and is excellent as an appetizer when spread on crackers with cream
cheese.
12 red Jalapeno
peppers, stems & seeds removed and coarsely chopped
2 large
Red Bell Peppers, stems & seeds removed and coarsely chopped
8 tbsp
fresh Cilantro, finely chopped
1/3 cup
fresh lime juice (about 3 limes), but bottled juice can be used
2 cups
apple cider vinegar (reserve ¼ cup for puree)
6 cups
sugar
1 tsp
garlic salt
10 drops red
food coloring
6 oz
liquid Pectin (Certo)
For mild heat, de-stem and remove
seeds from Jalapeno peppers and Bell peppers. For a hotter
heat, leave some seeds from a few of the hot peppers. Serrano peppers will
make it hotter yet.
Place the chilies and peppers in a blender with ¼ cup of the vinegar,
and pulse the blender on and off until peppers are medium to finely chopped.
In a saucepan, combine the remaining vinegar, the pepper puree, and
bring to a boil over high heat. Boil rapidly for 10 minutes, stirring occasionally.
Remove saucepan from heat, and stir in the sugar, lemon juice, and
garlic salt.
Return the pan to heat and bring back to a boil. Stir in the pectin and
food coloring, and bring back to a boil again….stirring for about 1 minute.
Shut off heat, and fold in the chopped cilantro.
Ladle into hot sterilized jars (small jelly size), and process in a
boiling-water bath canner for 10 minutes, adjusting for altitude.
After about 30 minutes of cooling, invert jars a few times to distribute
peppers/cilantro evenly before the jelly completely sets.
Fills 6-8 small jelly jars
Option: Use all green Jalapeno and Bell peppers with 10 drops of green
food coloring for a green pepper jelly. (If fresh Jalapeno peppers are not
available, substitute 2 (4 oz) cans diced jalapeno peppers and add ½ tsp
cayenne pepper).
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