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Recipe Archives

Jalae de Chile Verde (Green Chile Jelly)


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Yield: 6 half pints

6 Green Chiles (Hotness to your preference)
6 Cups Sugar
1 1/2 cups Cider Vinegar
Cheesecloth
6 ounces liquid pectin
6 drops green food coloring

Wash and mince chiles. Combine Chiles, sugar and vinegar in a large saucepan or kettle and boil mixture at high heat for 5 minutes.

Pour boiled mixture through cheesecloth to remove seeds. Return mixture to saucepan or kettle.

Add Pectin and food coloring to mixture and boil for 1 minute. Skim off any foam that may have formed.

Pour mixture into hot, sterilized half pint canning jars. Seal according to manufacturer's directions.

Process jars in a boiling water bath for 5 minutes. Test seal when cooled.




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