. . 
. . CHILE PEPPER JELLY
. . ."A sweet / hot condiment"
1 Tbl. chopped serrano chiles
1 cup diced anaheim chiles
1 med. green bell pepper, diced
1 1/4 cups red wine vinegar
5 cups sugar
6 oz. liquid pectin or 1 pkg. powdered pectin (1 3/4 oz)
Combine the chiles and pepper with the vinegar in a food processor. Process 3 minutes until pureed.
Put the puree and sugar in a saucepan.
Bring to a boil over medium high heat, stirring constantly.
Remove from the heat, skim the foam from the top, discard, and add the pectin.
Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly.
Remove from the heat and stir constantly for 5 minutes.
As it cools the jelly will begin to thicken.
Pour it into clean, sterilized 8-ounce jars, leaving a 1/4 inch space at the top.
Seal as desired.
Chile Pepper Jelly is one way of preserving chiles - and it makes a delicious condiment at any meal.
Yield: 48 Ounces
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AMERICAN INDIAN RECIPES
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