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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This stuff is divine. I've been making it for years as a dip for taquitos, flautas, and burritos. I also discovered that if I mix it with sour cream and hot sauce it becomes dipping sauce of the gods. This recipe uses red wine vinegar and lime juice, something I didn't find anywhere here. I pour this into plastic containers with lids and store it in the fridge. It does keep longer than 5 days. Ingredients:
1/4 cup chopped red bell pepper |
1/4 cup chopped green bell pepper |
1/3 cup chopped seeded jalapeno |
2 3/4 cups sugar |
1/2 cup red wine vinegar |
1 tablespoon freshly squeezed lime juice |
6 tablespoons certo liquid pectin |
Directions:
1. Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
2. Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
3. Skim off any foam that rises to the surface.
4. Decrease the heat to low and simmer for 5 minutes.
5. Stir in the pectin, increase heat to medium-high, and bring to a boil.
6. Remove from heat and cool. The jelly will set as it cools down.
7. When cool, cover and refrigerate for up to 5 days.
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