Serve with fajitas, flautas, tacos, taquitos and carnitas. Also a terrific dipping sauce for finger food like shrimp and chicken wings.<\/p>\n
\u00be C. chopped Red Bell Pepper<\/p>\n
\u00be C. chopped Green Bell Pepper<\/p>\n
1\/3 C. seeded, diced Jalape\u00f1o<\/p>\n
2 \u00be C. Sugar<\/p>\n
\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. 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.<\/p>\n
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From Chevy\u2019s Tex Mex Cookbook<\/p>\n
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Yield:<\/p>\n
Calories:<\/p>\n
Fat:<\/p>\n
Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"
Serve with fajitas, flautas, tacos, taquitos and carnitas. Also a terrific dipping sauce for finger food like shrimp and chicken wings. \u00be C. chopped Red Bell Pepper \u00be C. chopped Green Bell Pepper 1\/3 C. seeded, diced Jalape\u00f1o 2 \u00be C. Sugar \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. Heat until warm and sugar is dissolved. Pour…<\/p>\n