Ingredients
- 4 Jalapenos, seeded and chopped
- 1 cup New Mexican red peppers, diced
- 2 cups cider vinegar
- 4 cups sugar
- 6 ounces liquid pectin
Make it step by step
- In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.
- Remove from heat and add the pectin, slowly, mixing well. Return to heat again and cook until the mixture comes back to a boil. Then let cool.
- Use to glaze your ribs as they come out of the pit, or if you so choose, during the last 5 minutes or so of cooking.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.