Every month, the Colorado Department of Agriculture serves up a recipe from Morse that features a different Colorado product; chiles are in season right now.
Rocky Mountain Jalapeno Jelly
1 red bell pepper, diced small 8 green jalapeño chiles, diced small with seeds in 8 red jlapeño chiles, diced small with seeds in 3/4 cup apple cider vinegar 2 cups sugar 1 pinch kosher salt 2 tbsp. powdered pectin 1 tbsp. olive oil
Heat a small saucepan and add oil, then sauté the pepper and jalapeños until just soft. Add the vinegar and bring to a rolling boil. In a separate bowl, mix the pectin powder with the sugar and salt. Add the dry ingredients to the boiling mixture and return to a boil. Boil for 1 minute, remove from the sauce pot and chill.
Sound delicious? Spread the word. For more Colorado recipes, go to www.coloradoagriculture.com .