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Cooking with Katherine: Jalapeños


Last updated 8/4/2011 at Noon

I wanted to share these two recipes with you.

The relish adds a little extra ump to your foods, for instance I love this relish on my black eyed peas or purple hull peas, cabbage or hot dogs and much more.

It is really quite easy.

Just throw it all in a food processor and blend it up.

You do not have to take the seeds out of the peppers.

That can surely take your breath away.

If you do not want it so hot add 20 peppers instead of 36, it will still taste great.

The jelly is so wonderful too.

It’s great on top of cream cheese alone.

I always have some on hand for my cooking classes.

For those unexpected guest that come you will always be ready too, just add crackers and cream cheese and of course lots of Love.

Happy eating!

Jalapeño Relish

20-36 Jalapeño peppers

15 onions

1 tablespoon salt

2 ½ cups of sugar

2 ½ cups of vinegar

Grind up peppers and onions. Add salt and cover with boiling water. Cover and let sit 5 min. then drain.

Add remaining ingredients and bring to a boil. Put in jars and seal. You must set jars in Hot water bath for 10 min. Start timing after coming back to a rolling boil. Take out and let cool.

Jalapeno Jelly

6-6 ½ cups of sugar

1 ½ cups of cider vinegar

1 box of Certo (has two packages inside)

1 ½ cups of green pepper

1 ½ cups of jalapeno pepper

Food coloring

Place both peppers in food processor and grind up. Put peppers in a large pot and add vinegar and sugar. Cook for 10-12 min. Add both packages of Certo and cook for 3 min. Add green food coloring for extra color or Red for festive occasions. Put in jars and seal.

Katherine Aras

Look Who’s Cooking Now



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