Grandma’s Yellow Hot Pepper Jelly
This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.
1-1/8 cups chopped yellow bell peppers
1/2 cup caribe chiles, chopped (stemmed and seeded)
1-1/4 cups apple cider vinegar
4 cups sugar
6 oz. liquid pectin
Blend the caribe chiles and bell peppers with 1-1/4 cups of vinegar in blender. Add 4 cups of sugar and blend at high speed for 30 seconds. Transfer the mixture to a medium sized saucepan and bring it to a boil over medium-high heat, stirring occasionally.
Remove the mixture from the stove and add the pectin. Boil to a again for 1 minute. Pour the mixture into containers and seal for storage.
Makes 5 half pints.
Goes well with crackers and cream cheese as a party snack. Try on bagels for breakfast.