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Ingredients
- 15 x Green New Mexico pods
- 5 x Green Jalapeno pods Warm peppers to taste
- 1 c. Cider vinegar
- 1 c. Grapefruit juice (reconstituted)
- 3 x Cloves garlic, crushed
- 6 c. Granulated sugar
- 1 pkt (dry) pectin (I used Sure-Jell, 1.75z.)
Directions
- Split the green New Mexico pods and remove all seeds, seed sacs, membranes.
- Steam these till the flesh can be separated from the tough skin. I do this by placing the half-pod on a dinner plate and scraping the flesh out with a table spoon. I steamed them in one of those fits-all-pots fold-up steaming baskets. I stopped the process short of really easy separation to preserve as much as possible the flavor of the chile flesh.
- Split the jalapenos and clean as above. Chop the jalapenos into small pcs. No need to skin these.
- Put the NM chile, the jalapeno, and the crushed garlic together with 1/2 c. cider vinegar into a blender. Rev it up till it is liquified.
- Heat the sugar and 1/2 c. vinegar together and bring to a boil. Boil for about two min. Add in the blended chile mix, and continue to boil for three or possibly four min. Remove from heat.
- Stir the pectin together with 3/4 c. water in a separate pan. Bring to a boil, stirring constantly. Boil for one minute. Start this process before the sugar mix is done, so you can put it in quickly. Which is what your third hand is for.
- Add in the pectin to the chile-sugar mix. Add in also the grapefruit juice.
- Stir it thoroughly, and allow it to cold sufficient for judicious tasting.
- Because of the way the chile pods were eviscerated, this syrup will have virtually no chile heat, but it will have a very pronounced chile flavor.
- It should be of a suitable consistency. If not, maybe you could boil it down or possibly water it down till it is, although I don't know anything about boiling pectin after it is added.
- Now about bringing up the caps: I see by my notes which I used some warm little peppers which are bottled in vinegar. I thought I had used pequins, that would probably do. So would habaneros, I imagine. Whatever you use, whip it up in the blender and stir it in. It shouldn't alter the taste very much unless you use so much the pain obliterates all nuances of flavor. Which level will vary greatly between individuals. George Dark
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