Colorado chile pepper recipe
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado chile peppers are featured in our Rocky Mountain Jalapeno Jelly recipe.
Available Now … Chile Peppers
Colorado is known for producing a variety of chile peppers, and now is the time to enjoy them roasted or fresh! Chile peppers should be smooth, shiny, well-colored and firm. Avoid peppers that appear shriveled or decayed. Jalapenos are low in fat, sodium free and are a good source of Vitamins A and C. Look for fresh and roasted Colorado chile peppers at your local grocery store, farmers’ market or at restaurants across the state.
Rocky Mountain Jalapeno Jelly
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo., ACF Colorado Chefs Association President
1 Red Bell Pepper, diced small
8 Green Jalapeno Chiles, diced small with seeds in
8 Red Jalapeno Chiles, diced small with seeds in
3/4 c. Apple Cider Vinegar
2 c. Sugar
1 Pinch Kosher Salt
2 Tbsp. Powdered Pectin
1 Tbsp. Olive Oil
Heat a small sauce pan and add oil, then saute the pepper and jalapenos until just soft. Add the vinegar and bring to a rolling boil. In a separate bowl, mix the pectin powder with the sugar and salt. Add the dry ingredients to the boiling mixture and return to a boil. Boil for 1 minute, remove from the sauce pot and chill. Perfect on corn muffins, corn bread or corn pancakes.
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