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Friday, October 22, 2010

Hot Stuff

In a recent study, people who ate a pepper derived substance daily(3 Tsp Chili powder, 4 jalapenos) burned twice as many calories as those who didn't.  Capsaicin, what makes the peppers have heat, then heats up the body which causes you to burn calories and use more fat as fuel.  GOOD TO KNOW!

Jalapeno Pepper Jelly

Ingredients (use vegan versions):

    2 cup bell peppers (red, green, or both)
    1 or 2 fresh jalepeno peppers
    6 cup sugar
    1 1/2 cup vinegar (5%)
    2 or 3 pouches liquid pectin
    few drops red or green food coloring (optional)


Grind or chop the bell peppers and jalepenos.  When handling the jalepenos, USE GLOVES to avoid burns.  (I use a food processor.)

Combine with vegan sugar and vinegar.  Bring to a full rolling boil, stirring constantly.  Remove from heat and let stand 15 minutes.  Bring to a boil again for 2 minutes.  Add pectin and bring to a rolling boil.  Remove from heat and stir for 5 minutes.  Add coloring, if desired.  Pour into hot jelly jars and seal with lids.  Store in a cool dark place.  Jelly may take up to 3 to 4 weeks to set.

Personal notes: I used red bell and jalepeno peppers when I added red food coloring and green bell and jalepenos when I added green food coloring.  One jalepeno is quite mild and 2 is moderate.  If you want hotter jelly, add 3 jalepenos.  I used 2 jalepenos in my jelly.

I only used 2 pouches of pectin and the jelly I made set right away.

Also, I have seen a jalepeno jelly recipe that used apple juice as a base but can't seem to find it.  I bet that would also be good.

Red Pepper/Rosemary Vinegar

Ingredients (use vegan versions):

    2 large hot chili peppers (dried)
    fresh rosemary 2-3 sprigs
    3 cloves fresh garlic
    white vinegar


Preparation time: 10 mins.

place the 3 cloves of peeled garlic in an empty glass bottle.

add the 2 chili peppers

add the sprigs of rosemary

fill the bottle with the vinegar.  Put the top on the bottle and let sit for at least one week - a longer time will add to the flavor. I use unusual old bottles and a cork and give these as gifts.

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