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| 6 | (up to) |
| 8 | Fresh jalapeno peppers; seeded and chopped |
| 16 x ca. 30 g | (fl) white vinegar |
| 3 1/2 x ca. 30 g | sugar |
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Place all ingredients into a non-reactive saucepan and bring to the boil. Reduce to a low heat and simmer for about 1 hour, until mixture is thick. Cool slightly and puree in a blender.
Pour into a jar and allow to cool completely. Cover and refrigerate overnight before serving.
Will keep for several weeks in the refrigerator.
Makes about 350ml (12 fl oz) of jelly.
Chile-Heads Digest V3 #093
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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