Instructions

1. Step 1 – In a medium saucepan, mix water and sugar. Bring to a boil.
2. Step 2 – Add berries. Bring to a boil and simmer for 10 minutes without stirring. Pour into another bowl to cool.
3. Step 3 – Chop the green onion – including the greens, the jalapeno, and the cilantro. Add this to the berry mixture. Add the cumin and fresh lime juice. It’s ready!
4. Step 4 – You can substitute canned cranberries or cranberry sauce for the fresh and just omit the water and sugar and begin the recipe from Step 3. You can also substitute Coriander for the fresh cilantro if you don’t have any fresh on hand.

• This is best if made the day before, but it’s still great fresh from the kitchen. Refrigerate overnight if you make the night before.
• Vegetarians can use this sauce on any meatless Thanksgiving entree as well.
• Use caution with the jalapeno seeds. Wash hands thoroughly after slicing any peppers.

By Kim Carson

Combine jalapenos, cucumbers, onions and the salt in a large glass or ceramic bowl. Cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on vegetables to remove excess liquid.

Combine the sugar and vinegar in a large pot. Tie the pickling spices in cheesecloth (I use a tea ball because I can never remember to buy cheesecloth) and add to the liquid. Bring to a boil and simmer for 15 minutes. Add the jalapeno mixture and simmer for 10 minutes. Remove spice bag. Pack into hot pint jars and process for 10 minutes in a boiling water bath.

Notes: Last year I got 4 pints from the recipe. You want to use like a slotted spoon to fill the jars with the shredded vegetables and then top off with brine (and there will probably be brine left over).

Directions
 
1.com bine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat.
2.heat until warm and sugar is dissolved
3.pour the mixture in a blender or food processor and blend for 5 seconds
4.return the blended mixture to the saucepan and bring to a boil
5.skim off ant foam that rises to the surface.
6.decrease the heat to low and simmer for 5 minutes
7.stir in the pectin, increase the heat to medium- high, and bring to a boil
8.remove from heat and cool
9.this jelly will set as it cools down
10.when cool cover and refrigerate it will keep for 5-6 days……unless its canned
11.makes 3 cups

3 cups crushed strawberries
2 cups chopped jalapenos
1 package (1-¾ oz.) powderred fruit pectin (approx. 60 g.)
7 cups sugar

Directions

Combine fruit (including juice) with pectin in a 4-quart microwave-proof bowl or casserole. Cook covered on high for 10 to 11 minutes or until mixture boils. Stir once during cooking. Stir in sugar.

Cook covered on high for 10 to 12 minutes or until mixture boils hard for at least one minute. Skim off any foam that has accumulated on top of the mixture. Pour into hot sterilized jelly glasses or jars and seal.

3 cups ripe mango, small dice
6 jalapenos, small dice
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 6 ounce bottle liquid pectin
Boil 5 clean jelly jars in at least one inch of water while making the jelly.

Directions

Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes. Allow to cool for ten minutes. Stir in pectin and boil for 10 minutes or until jelled. To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface. While still at right angles, allow the drops to “sheet” off. If they do not come together and sheet off, continue boiling and test again.

Remove the jelly from heat, skim, and allow it to cool. Carefully ladle into sterilized jars. Clean the outside of each jar around the top with a hot cloth dipped in boiling water. When cool, seal with melted paraffin.

Yield: 4 small jars

1/2 cup Jalapeno peppers, stems & seeds removed
1 large Red bell pepper, stem & seeds removed
2 cups Cider vinegar
1 1/2 cup Dried apricots, chopped
6 cups Sugar
3 ounces Liquid pectin
4 drops red food color

Directions:

Put jalapenos, bell pepper, & vinegar in blender. Puree ’til coarsely ground and small chunks remain.

Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you’re going to use it).

Pour into sterilized jars, seal, and cool.

1 cup fresh or frozen raspberries
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeno pepper
3 cups white sugar
3/4 cup apple cider vinegar
1/3 (6 fluid ounce) container liquid pectin
1 sprig fresh mint (optional)

Directions

1.Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
2.In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
3.Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

12 fresh jalapeños
3 ounces coarsely grated Cheddar (1 cup)
3 ounces coarsely grated Monterey Jack (1 cup)
1 teaspoon hot sauce
3 large eggs
1 cup plain fine dry bread crumbs
2 teaspoons dried oregano
About 4 cups vegetable oil
Equipment:

a deep-fat thermometer

Preparation

Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.

Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears.

Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.

Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.

Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.

Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.

Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.