Recipe - Red Chili Jelly

3 Red bell peppers; seeded and
minced
6 Jalapeno chilies; seeded and
minced
One half cup White wine vinegar
2 cup Sugar
1 pack 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 BakeryShoppe Digest V1 #231 by jaclyn@itexas.net (Jack Dickson)
on Sep 12, 1997