Wednesday, December 21, 2011

Recipe of the Month: Christmas Chile Jellies

The New Mexico state question is “Red or green?” Chile, that is. And if you want both, you enjoy your tamales “Christmas” style. It is only fitting that Christmas gift chile jelly should be Christmas style as well.


For Green Chile Jelly:
1 tbsp. (medium to hot, to taste) green chiles, chopped
1 cup mild green chilies, diced
1 medium green bell pepper, diced
1-1/4 cup white wine vinegar
5 cups jam sugar
1 ounce liquid pectin

For Red Chile Jelly:
3 red bell peppers, diced
2 cups of jam sugar
6 medium to hot red chilies
1/2 cup white wine vinegar
1 ounce liquid pectin


Combine the chiles and pepper with the vinegar in a food processor. Process until pureed (about 3 minutes). Transfer the puree and sugar to a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top and discard, then add the pectin.

Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes. As it cools, the jelly will begin to thicken. Pour it into clean, sterilized 8-oz. jars, leaving a 1/4” space at the top. Seal as desired.


Purchase fresh or frozen flame-roasted New Mexico chiles

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