Posted by sherry on September 09, 2001 at 17:52:04:
In Reply to: hot peppers posted by Jan on September 09, 2001 at 16:20:47:
Jalapeno Marmalade
1 pound finely chopped mixed green peppers
1 1/2 cups cider vinegar
1 1/2 cups reconstituted apple juice
5 cups sugar
1/4 tsp salt
1 box powdered pectin
Mix one cup of the sugar and all remaining ingredients and bring
to a hard boil. Add remaining 4 cups of sugar and boil an additional
1 1/2 minutes. Ladel into hot jars and process in boiling water
bath for 10 minutes.
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JALAPENO SAUCE
13 green jalapeno chiles
6 dried figs, stems removed
juice of 1/3 lime
6 cloves garlic
2 1/2 Tbl chopped cilantro
2 1/2 tsp cumin
3 tsp sharp Hungarian paprika
3 1/2 Tbl white vinegar
1 1/2 tsp salt
1 tsp turmeric
1 tsp soy sauce
1/4 C chopped red onion
1 1/4 C water
1 3/4 tsp cornstarch
Put the chiles, figs, garlic, lime juice, onion, and vinegar into
a food processor and run until the ingredients are finely chopped
and blended. Tranfer to a small sauce pan and add the remaining
ingredients except for the arrowroot and 1/4 C of the water. Simmer
for 5 minutes. Mix the arrowroot and reserved water until smooth,
then add to the pan. Turn up the heat while stirring to thicken
the sauce (1 to 3 min). Put the sauce into a jar to cool. Makes
about 13 oz. of sauce.
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Jalapeno Chutney (makes 4 C)
1 cup sugar
2 cups chopped tomatoes (about 3 medium)
1 1/2 cups tomatillos, husk removed and chopped (about 6)
1 1/2 cups onion, chopped
2 cups cider vinegar
1 cup water
1 cup golden raisins
1/2 cup fresh cilantro, chopped
1/2 cup canned green chilies, seeded and chopped
1/4 cup fresh or canned jalapeno peppers, seeded and chopped
1 teaspoon ground cumin
In a large non-reactive saucepan, combine all ingredients. Simmer,
uncovered, over low heat for 3 hours. Cool to room temperature.
Refrigerate in a tightly covered container. Will keep for months
in the refrigerator.
Use as a condiment for meats or as a dressing for pasta salads.