Sweet and Spicy Chile Pepper JellyMichael Graydon & Nikole Herriott
Recipe information
Yield
Makes about 3 cups
Ingredients
4 red bell peppers, coarsely chopped
2 red chiles (such as Fresno), coarsely chopped
3 cups sugar
1 1/2 cups apple cider vinegar
Special equipment:
heatproof jars
Preparation
Step 1
Pulse 4 coarsely chopped red bell peppers and 2 coarsely chopped red chiles (such as Fresno) in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add 3 cups sugar and 1 1/2 cups apple cider vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by twothirds, about 1 hour.
Step 2
Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.
Recipe notes
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