4 cups roasted green chilli's drained

8 red roasted jalepenos chopped (for color)

add sure-gell for four cups of fruit.

add 1 cup of chilli juice

Bring to boil, then boil hard for 1 minute.
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add 5 cups of sugar, boil hard for 3 minutes

put into sterilized jars / lids

pint size jars work great. as I put a small block of philly cream cheese on a plate and pour the pint jar over it then dig in with crackers are chips.

also works great on hotdawgs / burgers /moutain oysters/ sea gull beaks/manatee flippers/ pieces of card board/and my fav---toaster leavins.

Well now, that does sound good. May have to see if Walle has any peppers left in his garden!:noidea:

Sounds great, but what's Chilli Juice?

Sounds real good & tasty! Now....some of them things you mentioned to try it on ain't happenin! :eek:

Sounds great, but what's Chilli Juice?


Michchef.....chili juice comes from the chili after roasting and rinsing off the burnt skins. some water retention is taken by the chili's.
so, when making the above mentioned recipe, after chopping up the peppers I put them in a collender and set the collender in a bowl, and let everything set in the fridge over night and collect all the chili juice, the recipe calls for a cup of the juice. if you were to use canned chilis, save the juice for the recipe. I have made only small batch's as the recipe above, and think things might turn out differnt if I tried to make a large batch.

this weekend I am going to make more. and a little diff, I am going to use chipolte in adobe sauce, (they are made with red jalapenos.) and am going to rinse the adobe sauce off of them, chop em up and incorperate into the recipe. l also I have some Italian fire roasted peppers that are yellow and red that I am going to use. and I went to Hatch yesterday morning and had roasted 40 pounds of the lumbre pepper which is supposed to be the hottest of the NM chili peppers. am going to use that in the recipe.

I have bought and roasted 160 pounds of chilis from Hatch and put away in the freezer. 80 pounds of mild 40 pounds of BIG JIM and 40 pounds of the lumbre.

the peppers this year seem to be rather excellent, weather faired well on the crops and the chili Gods blessed the crops.

I hope this helps.:noidea: