- Source:
- Chef Chiqui Collier
- Ingredients
- 4 large bell peppers, seeded and cut up
- 1 jar hot jalepeno peppers, drained
- 1-1/2 cups (350 ml) white vinegar
- 6-1/2 cups (1525 ml) granulated sugar
- green or red food color
- 1 tsp (5 ml) crushed red pepper flakes
- 2 12 oz (336 grm). bottles Certo {fruit pectin}
- Preparation
- Puree peppers and white vinegar in blender or processor.
- Boil for 2 minutes in a heavy saucepan.
- Strain and measure out 2 cups (475 ml) liquid.
- Boil for another 10 minutes with the sugar and pepper flakes.
- Add pectin and desired food color.
- Boil 1 minute more.
- Pour into sterilized jars and seal.
- Serve chilled or at room temperature over a block of cream cheese with assorted crackers.
- Comments
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