Title: Red Chili Jelly
Categories: None
Yield: 1 Servings

3 Red bell peppers; seeded and
-diced
6 Jalapeno chilies; seeded and
-diced
1/2 c White wine vinegar
2 c Sugar
1 pk Certo brand pectin

(from Brennan's Restaurant in Houston, TX)

Puree the peppers and chilies in a blender or food processor with a steel
blade. Heat a saucepan over medium heat, and,when hot,add the pepper puree,
vinegar and sugar. Boil for ten minutes, then add the pectin and return to
a boil for one minute. Remove from heat, cool to room temperature and
refrigerate.
Posted to Bakery-Shoppe Digest V1 #231 by jaclyn@itexas.net (Jack Dickson)
on Sep 12, 1997