“From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods).”
READY IN:
2hrs
YIELD:
6-7 half-pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stems, seeds and membranes from bell peppers.
  2. Remove stems only from habaneros.
  3. Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
  4. Combine pepper mixture and sugar in a non-corrosive pot.
  5. Bring to a boil, reduce heat and simmer for 20 minutes.
  6. Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
  7. Ladle into jars and follow proper canning procedures.

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