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Chile today, hot tomorrow

Every year, a friend and I make jalapeno jelly that we give to other friends (what they do with it, we have no idea), and we thought we'd perfected our formula. But this recipe for Rocky Mountain Jalapeno Jelly, created by Jason Morse, chef at Valley Country Club in Aurora and president of the ACF Colorado Chefs Association, sounds like it could blow our creation away -- in heat, at the very least.

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 .


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