Internet Recipe
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Chiltepin Jelly Makes Six 1/2 pints |
2-4 teaspoons crushed dried chiltepin chiles,(depends on
the heat you want)
3 large red bell peppers
1 1/2 cups distilled vinegar
6 cups sugar
1/3 cup lemon juice
4 ounces liquid pectin
10 -15 drops red food coloring (depending on how dark you want the jelly)
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Place crushed chiles and chopped bell peppers in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove pan from heat and stir in sugar and lemon juice. Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute. Skim off foam and bottle in sterilized jars. Additional notes: Use latex gloves when handling the chiles. Don't overcook. About the hotness: it was nicely hot when made, and mellowed over time. Maybe you should add 1 or 2 red habaneros to the ingredients. In another recipe they also note that you can add some hot sauce to the prepared jelly to make it hotter. Suggested uses: serve the jelly over creamed cheese,with crackers or use as a marinade for meat, and chicken, or grilled vegitables. |