This Southern classic is great served with country ham or green beans.

1/2 cup Hot Red Chiles, seeded and coarsely chopped
1/2 cup Hot green chiles, seeded and coarsely chopped
1 cup Chopped onion
1 1/2 cup Vinegar
5 cups Sugar
2 Pouches liquid pectin

PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon.

Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set.

If you like this recipe, I think you’ll really enjoy this cookbook:

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