Categories: Preserve 
      Yield: 10 cups 
  
    1/2 c  Hot Red Chiles; seeded              1 c  Chopped onion 
           -and coarsely chopped           1 1/2 c  Vinegar 
    1/2 c  Hot green chiles; seeded            5 c  Sugar 
           -and coarsely chopped               2    Pouches liquid pectin 
  
  This Southern recipe is very good served with country ham or with green 
  beans or peas. 
   
  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. This jelly makes wonderful Christmas gifts too. 
   
  Makes 10 Cups 
   
  NATHALIE DUPREE 
   
  PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias