Green Chile Jelly Recipes

GREEN CHILI-PEPPER JELLY

Steps:

• Rinse, seed and chop the chili peppers and bell pepper.
• In an electric blender, combine one-half cup of the vinegar, chili peppers and bell pepper.
• Process until liquefied.
• Pour into a large heavy saucepan or kettle.
• Use remaining cup of vinegar to rinse the blender; pour into kettle.
• Add sugar and cayenne pepper.
• Cook, stirring constantly, over moderate heat, to slowly bring mixture to boiling.
• Boil two minutes.
• Remove from heat and skim off foam with a metal spoon.
• Add green food coloring.
• Stir in pectin, mixing well.
• Pour into hot sterilized half-pint jars.
• Seal immediately with two-part lids.
• Process immediately in boiling water bath: five minutes at elevations from sea level to 1,000 feet; 10 minutes at elevations of 1,001 to 6,000 feet; and 15 minutes above 6,000 feet.

GREEN CHILE JELLY

Steps:

• roast and peel green chile. Remove stems and seeds. Put chile and pepper in blender and blend very fine. Boil peppers in vinegar and water 1 1/2 to 2 hours. Add sugar and pectin and pour into jars. Put in hot bath for 20 to 25 minutes until lids seal on jars. Cool and store in cool dark area. Makes 4 to 6 half pints.

RED AND GREEN CHRISTMAS JALAPENO JELLY

Steps:

• Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
• In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
• Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
• Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

GREEN CHILI

Steps:

• In a fairly large soup pot, heat olive oil.
• Sautee garlic until golden, then add onion.
• Sautee until it begins to become translucent, then add pork.
• Salt and pepper to taste.
• Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
• Add all remaining ingredients.
• Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
• Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
• Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
• Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!