Serve with fajitas, flautas, tacos, taquitos and carnitas.\u00c2\u00a0 Also a terrific dipping sauce for finger food like shrimp and chicken wings.<\/p>\n
\u00c2\u00be C. chopped Red Bell Pepper<\/p>\n
\u00c2\u00be C. chopped Green Bell Pepper<\/p>\n
1\/3 C. seeded, diced Jalape\u00c3\u00b1o<\/p>\n
2 \u00c2\u00be C. Sugar<\/p>\n
\u00c2\u00bd C. Red Wine Vinegar<\/p>\n
1 T. fresh Lime Juice<\/p>\n
6 T. Certo Liquid Pectin<\/p>\n
Combine peppers, jalapeno, sugar, vinegar and lime juice in a large saucepan over medium heat.\u00c2\u00a0 Heat until warm and sugar is dissolved.\u00c2\u00a0 Pour in blender and puree for 5 seconds.\u00c2\u00a0 Return blended mixture to saucepan and bring to a boil.\u00c2\u00a0 Skim off any foam that rises to the surface.\u00c2\u00a0 Decrease heat to low and simmer 5 minutes.\u00c2\u00a0 Stir in pectin, increase heat to medium high and bring to a boil.\u00c2\u00a0 Remove from heat and cool. \u00c2\u00a0Jelly will set as it cools; transfer to desired storage container when still warm.\u00c2\u00a0 Cover and refrigerate up to 5 days.<\/p>\n
<\/p>\n
<\/p>\n
From Chevy\u00e2\u20ac\u2122s Tex Mex Cookbook<\/p>\n
<\/p>\n
<\/p>\n
Yield:<\/p>\n
Calories:<\/p>\n
Fat:<\/p>\n
Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"
Serve with fajitas, flautas, tacos, taquitos and carnitas.\u00c2\u00a0 Also a terrific dipping sauce for finger food like shrimp and chicken wings. \u00c2\u00be C. chopped Red Bell Pepper \u00c2\u00be C. chopped Green Bell Pepper 1\/3 C. seeded, diced Jalape\u00c3\u00b1o 2 \u00c2\u00be C. Sugar \u00c2\u00bd 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.\u00c2\u00a0 Heat until warm and sugar is dissolved.\u00c2\u00a0 Pour…<\/p>\n