Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dips & Spreads Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Jalapenos
-- stems and seeds removed
1 lg Red bell pepper
-- stems and seeds removed
2 c Cider vinegar
1 1/2 c Chopped dried apricots
6 c Sugar
3 oz Liquid pectin
3 To 4 dr red food coloring*
-- (I omitted)
*My note: Although the recipe calls for food coloring, the apricots,
jalapenos and red pepper combine to make a beautiful orange color on
their own, and I didn't add any food coloring. I think it would
spoil the effect.
Put jalapenos, bell pepper and vinegar in blender. Puree until
coarsely ground and small chunks remain.
Combine apricots, sugar and chili mixture in large saucepan. Bring
to a boil. Boil rapidly for 5 minutes. Remove from heat and skim
off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin and food
coloring, if using.
Pour into sterilized jars, seal and cool. (I processed in a boiling
water bath for 10 minutes.)
Yield: 3 pints. (I got 7 half pints.)
Gerlach writes: "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."
From Nancy Gerlach's "Fiery Fruits" article in "Chile Pepper: The
Magazine of Spicy Foods," May/June 1990. Vol. IV, No. 3. Pp. 30-31.
Electronic format by Cathy Harned.
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Per serving: 5324 Calories; 1g Fat (0% calories from fat); 11g Protein; 1385g
Carbohydrate; 0mg Cholesterol; 45mg Sodium
