Recipe - Hot Pepper Jelly

One half cup Hot Red Chiles; seeded
and coarsely chopped
One half cup Hot green chiles; seeded
and coarsely chopped
1 cup Chopped onion
1 One half cup Vinegar
5 cup Sugar
2 Pouches liquid pectin

This Southern recipe is very good served with country ham or with green
beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or blender.
Process until very fine. Pour the sugar into a heavy nonaluminum pot. Stir
in the chile mixture, bring to a boil, and boil for 1 minute. Remove from
the heat and stir in the pectin. Let sit 5 minutes and then remove the foam
with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars
upside down occasionally to keep the chiles mixed until the jelly is cool
and set. This jelly makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini