Excellent on crackers with cream cheese; use as basting sauce for grilled fish, poultry, other meats; especially good with lamb.

¼ cup Jalapeño peppers
¾ cup diced sweet bell peppers
1½ cups distilled vinegar
4½ cups sugar
4 ounces liquid pectin or 1 bottle Certo
10 drops of green or red food colouring (see below)

Puree both kinds of peppers in a blender. In a separate container, mix the sugar and vinegar together. Combine these two mixtures and bring to boil over high heat.

Boil rapidly for 10 minutes, stirring occasionally. Remove pan from heat and let set for 5 minutes. Remove any foam.

Add the liquid pectin or Certo. For green pepper jelly, use green sweet and hot peppers with green food colouring, and for red, obviously, use red peppers and colouring. Place in hot, sterilized jars, sealing properly.

(N.B. The word 'CHILE' has been changed to the English spelling 'CHILLI' for our RFCA readers to avoid any misunderstanding.)

Dr Edwin E. Goldberg, M.D.
Tropical Fruit News, February 1993, Vo. 27, No.2

DATE: May 1993

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