All Things Jalapeño

Tuesday while shopping in Mi Comisariato I found fresh green jalapeño peppers. That may not sound like a big deal to you but they are not often available so I picked up a big bag and yesterday I pickle some of those beauties as well as made my special Hot Pepper Jelly.

San Clemente 8.29.2013 002What I ended up with was two jars of pickled peppers, five jars of Hot Pepper Jelly (one has already been given to a friend) and one container of Jalapeño Pepper Sauce especially for Joe.  I have kept some seeds for planting and have some drying for hot pepper flake.

San Clemente 8.29.2013 003Hot Pepper Jelly

  • 6 1/2 cups sugar
  • 1/4 cup finely chopped jalapeños seeded
  • 1 cup finely chopped green bell pepper seeded
  • 1 1/2 cup apple cider vinegar (I used 1 cup white vinegar & 1/2 cup apple cider vinegar)
  • 1 t butter (this stops the foam from forming on the top of your jelly)
  • 1 box Sure-Jell (thanks to Susan & Jimmy for bringing this from the states for me) or 1 bottle of Certo
  • green or red food coloring (optional – the peppers turn an unappealing color when heated so this brightens it up)

Clean and sterilize your jars first. Set aside on a clean dish towel. Clean and seed your peppers and chop very fine (I use a food processor for this step), then add to a large pot with the sugar, vinegar and butter. Stir over medium heat until the sugar dissolves. Bring to a boil for one minute, lower the heat to a simmer for 5 minutes.

If using Sure-Jell: In a small saucepan add 3/4 cup of water and the box of Sure-Jell using a whisk mix well and simmer gently until dissolved.

If using Certo: It is already a liquid, just add the bottle to the mixture.

Add to the pepper mixture along with several drops of food coloring.  Stir for a minute or two and turn off heat. Pour into sterilized jars, clean rim of jar of any drips, cap and allow to cool before refrigerating.

Serve with cream cheese on crackers.

San Clemente 8,29a.2013 005 Enjoy!

Happy Easter

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I had a friend bring me the four pack of McCormick food coloring last year before I found Colorante in Guayaquil to be able to make Easter Eggs. First, coloring brown eggs is a bit of a problem as no matter what color you use the eggs will come out an unattractive shade of brown. I have learned to put a bit of vinegar into the water as this seems to take a bit of the brown off of the eggs and then dry them after they have boiled with a clean towel.  They still will not look as pretty as pure white eggs. But we use what we have here so – here goes.

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This morning I am hard boiling the eggs and then making some other special things for our Easter table. I ordered a smoked ham from my truck vendor but he never showed on Thursday and I have not seen him yet this morning so I must assume that we will not be getting a ham for Easter dinner. My second choice is chicken and that will be put in a brine this evening for its long rest overnight.

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Well the eggs are done and I am just waiting for them to cool down a bit more. It is still raining outside – this is the second day of great rain that saves me from having to water my yard and mini garden.

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Happy Easter to you all, I hope your homes are blessed during this holiday weekend.