Pepper Jelly Vinaigrette
Yields 6 half-pint jars. Recipe is by Teresa Day.
2 green bell peppers
2 red bell peppers
4 banana peppers
2 jalapeno peppers
2 poblano peppers
6 cups sugar
1½ cups apple cider vinegar
2 packets Sure-Jell (use one pouch of Certo liquid pectin if you want jelly)
1. Seed all of the peppers and remove any of the bitter membranes inside. Cut into chunks and place in a food processor. Pulse until peppers are minced. Do not drain.
2. Bring sugar, vinegar and peppers to a boil in a heavy Dutch oven or stock pot. Boil for 10 minutes being careful not to let it boil over.
3. Remove from heat and add Sure-Jell, or Certo if making jelly.
4. Pour warm pepper sauce into sterilized jars. Seal and process in a water bath or canner for 10 minutes. Store until ready to use. Serve as a dipping sauce or use as salad dressing or marinade.