|1/2||cup||jalapeno peppers, stems/seeds removed|
|1||lg||red bell pepper, stem/seeds removed|
|1/2||cup||apricots, dried and chopped|
|6||cup||sugar 3 oz liquid pectin|
|4||each||drops red food color|
|Put jalapenos, bell pepper, and vinegar in blender. Puree 'til coarsely|
ground and small chunks remain.
Combine apricots, sugar, and jalapeno/pepper/vinegar mixture in large
saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim
off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring
if you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling water
bath for 10 minutes.)
Yield: 3 pints (I got 7 half pint containers.)
This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down.