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4 whole Jalapeno Pepper
1 cup New Mexican Red Chili -- boiled & diced
2 1/8 cup Cider Vinegar
4 1/4 cup Sugar
1/4 oz. Pectin
In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Remove from heat and add the pectin, slowly, mixing well. Return to heat again and cook until the mixture comes back to a boil. Then let cool. Use to glaze your ribs (or?) as they come out of the pit, or if you so choose, during the last 5 minutes or so of cooking.
1 cup New Mexican Red Chili -- boiled & diced
2 1/8 cup Cider Vinegar
4 1/4 cup Sugar
1/4 oz. Pectin
In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Remove from heat and add the pectin, slowly, mixing well. Return to heat again and cook until the mixture comes back to a boil. Then let cool. Use to glaze your ribs (or?) as they come out of the pit, or if you so choose, during the last 5 minutes or so of cooking.
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