Internet Recipe

Return to Preserving Page

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)

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.

Return to Preserving Page