Green Chile Jelly Food

GREEN CHILI-PEPPER JELLY

Steps:

• Rinse, seed and chop the chili peppers and bell pepper.
• In an electric blender, combine one-half cup of the vinegar, chili peppers and bell pepper.
• Process until liquefied.
• Pour into a large heavy saucepan or kettle.
• Use remaining cup of vinegar to rinse the blender; pour into kettle.
• Add sugar and cayenne pepper.
• Cook, stirring constantly, over moderate heat, to slowly bring mixture to boiling.
• Boil two minutes.
• Remove from heat and skim off foam with a metal spoon.
• Add green food coloring.
• Stir in pectin, mixing well.
• Pour into hot sterilized half-pint jars.
• Seal immediately with two-part lids.
• Process immediately in boiling water bath: five minutes at elevations from sea level to 1,000 feet; 10 minutes at elevations of 1,001 to 6,000 feet; and 15 minutes above 6,000 feet.

GREEN CHILE PROSCIUTTO APPETIZERS

Steps:

• Preheat oven to 375°. Unroll crescent dough into 1 long rectangle; press perforations to seal. In a small bowl, beat cream cheese, green chiles and mustard. Spread over dough to within 1/2 in. of edges. Sprinkle with prosciutto. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Cut into 1-in. slices., Place on a parchment-lined baking sheet. Brush with egg; sprinkle with Parmesan cheese. Bake until golden brown, 12-15 minutes. If desired, top with additional grated Parmesan cheese.

GREEN CHILE JELLY

Steps:

• roast and peel green chile. Remove stems and seeds. Put chile and pepper in blender and blend very fine. Boil peppers in vinegar and water 1 1/2 to 2 hours. Add sugar and pectin and pour into jars. Put in hot bath for 20 to 25 minutes until lids seal on jars. Cool and store in cool dark area. Makes 4 to 6 half pints.