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
Pear Pepper Relish


      3 pounds pears*, pared, cored, chopped
      2 green bell peppers, seeded, chopped
      2 red bell peppers, seeded, chopped
      1 1/2 cups onions, chopped
      1 4 oz. can diced chili peppers
      1 1/2 cups cider vinegar
      3/4 cup sugar
      1 1/2 teaspoons salt
      1/2 teaspoon ground cinnamon
      1/2 teaspoon ground cloves
      *Use Bartlett, Anjou or Bosc pears.


    Combine all ingredients in a large kettle. Bring to boil; reduce heat and simmer 1 hour  or until thickened. Stir occasionally as mixture thickens. Remove from heat; ladle into  clean hot canning jars to within 1/8-inch of tops. Seal according to jar manufacturer's  directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with  boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or  racks; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from  sealed jars. Makes 3 pints; each pint makes 16 2 tablespoon servings.

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