Sauces & Seasonings
About 1 quart
20 minutes
30-35 minutes
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 ¼ inch headspace.
Process 10 minutes in a boiling water canner.
Recipe from the Hatch Chile Cookbook.
