It’s a good idea to protect your hands when working with jalapeños or other hot chiles. And keep your hands away from your eyes, too.
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Ingredients
- 3 large green peppers, seeded and diced
- 6 or 7 fresh jalapeños, seeded and chopped
- 1/3 cup water
- 5 cups sugar
- 3 cups apple cider vinegar
- 3 3-ounce packages Certo
- green food coloring
Instructions
- Process green peppers and jalapeños in blender with water. (You may want to Wear rubber gloves while handling jalapeños and other chiles.)
- In a large saucepan, combine the peppers, sugar and vinegar. Bring to a boil and boil for 4 minutes, making sure that sugar is completely dissolved. Watch carefully because mixture boils over easily.
- Remove from heat and add Certo and food coloring. Stir well. Pour into sterilized jars and seal with parafin. OR Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath.
- Makess 8 to 10 pints.
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