Texas Chef Chile Pequin Jelly
Jellies made from hot peppers have been around for 15 to 20 years, especially Jalapeno Jelly. Since chiles pequins grow wild along the border and have a unique flavor, I decided to use them rather than Jalapenos. When the chiles pequins are green, I make green jelly ---
when they are ripe and red, I make red jelly.
1/4 c Green Chiles Pequin
3/4 c Diced Green Bell Pepper
1-1/2 c Apple Cider Vinegar
6-1/2 c Sugar
1 (3 oz) Pouch Certa
Clean jars and lids you plan to use. Pour boiling water over all to sterilize. Blend chiles (bell and pequins) in blender leaving some small pieces. Mix chiles in with the vinegar and sugar in a heavy pan. Cast iron will darken jelly - use something else.
Bring to a boil and barely boil from 15 to 20 minutes. Mixture should be clear. Cool 10 minutes then stir in Certa. Return to heat and boil, stirring constantly, for 2 minutes. Remove from heat --- skim --- and ladle into sterilized jars. Screw on lids at once to seal.
Put all jars in a pan and cover with hot water. Boil 15 minutes. Remove and allow to cool. Tighten lids a little.
Delicious with most meats, especially roast beef. I throw a few Red chiles pequins into each jar when I fill - for color.
© 2007 Bill Moran and © 2007 The Cooking Inn .
Unauthorized reproduction in any form is a violation of applicable law.