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Recipe by: zeynep
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See below ingredients and instructions of the recipe
10 Jalapeno chiles, stems
-removed
2 md Bell peppers
1 1/2 c Distilled vinegar
6 c Sugar
1/3 c Lemon juice
4 oz Liquid pectin
10 Drops green food coloring
Six 1/2 pints
Place chiles and 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.
The Whole Chili Pepper From the collection of Jim Vorheis
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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