Hatch Chile Jelly
Chef Ida Rodriguez


2 pounds Hatch Peppers, roasted, peeled, and seeded
4 cups Cider Vinegar
12 cups Sugar
4 (3 ounces each) pouches Liquid Pectin


Blend Chile and cider vinegar in blender to a course texture. Leaving some small bits of Chile. If necessary do in batches.

Combine Pepper mixture and sugar in large saucepan.

Bring to a boil; boil 20 minutes, stirring constantly.

Stir in liquid pectin. Return to a boil. Boil until jell state appears.

Ladle hot jelly into hot jars leaving ΒΌ inch headspace.

Process 10 minutes in a boiling water canner.

Recipe from Hatch Chile Cookbook