Serve with fajitas, flautas, tacos, taquitos and carnitas. Also a terrific dipping sauce for finger food like shrimp and chicken wings.

¾ C. chopped Red Bell Pepper

¾ C. chopped Green Bell Pepper

1/3 C. seeded, diced Jalapeño

2 ¾ C. Sugar

½ C. Red Wine Vinegar

1 T. fresh Lime Juice

6 T. Certo Liquid Pectin

Combine peppers, jalapeno, sugar, vinegar and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved. Pour in blender and puree for 5 seconds. Return blended mixture to saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease heat to low and simmer 5 minutes. Stir in pectin, increase heat to medium high and bring to a boil. Remove from heat and cool. Jelly will set as it cools; transfer to desired storage container when still warm. Cover and refrigerate up to 5 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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