The Red Hot Chili Paper

Send us some "foodback"

Quiche Custard
Bechamel Sauce
Spinach Dip
Garlic Herb Butter
Matzo Balls
Pepper Dressing
Beer BBQ Sauce
Beer Batter
Pepper Relish
Pear Pepper Relish
Apricot Pepper Jelly
Herb Dip or Dressing
Honey'd Holiday Mix
Cranberry Sauce
Cranberry Salsa
Cranberry Vinegar
Bread Stuffing
Oyster Stuffing
Wild Rice Stuffing
Turkey Stuffing
Walnut Stuffing
Matza Stuffing
Apricot Pepper Jelly


      1 cup red or green bell peppers, cut into strips
      2 cups cider vinegar
      1/3 cup jalapeno peppers, remove stems & seeds
      1 to 1 1/4 cups dried apricot halves, finely slivered
      6 cups sugar
      3 ounces pouch liquid pectin
      5 drops food color, same color as pepper

      Note: 1 to 1-1/4 cup dried apricot halves is a 6 oz. bag. Substitute 1/3 cup drained  canned or bottled jalapeno peppers if fresh are unavailable.


    Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Process  stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot  strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off  any foam. Cool 2 minutes, then mix pectin and food color. Pour into sterilized jars and  fasten lids. Process in boiling water bath for 15 minutes if desired. Cool.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the