It's all about the sauce

Time for another What's for Dinner? Wednesday. Mexican food is a staple in our home. We love it for all the bold flavors and combinations of spices. In addition, most Mexican food is naturally or easily made gluten free. When my wife and I were first dating, we ate at Chevy's Mexican Restaurant frequently. I even bought a Chevy's cookbook they were selling at the restaurant. Chevy's makes a great jalapeno jelly that is served warm with some of their menu items. Jalapeno jelly is a great combination of sweet and spicy that can enhance Mexican dishes. Thanks to my handy cookbook, I can replicated it at home. So this week we had chicken and steak fajitas. I'm sure you can all figure out fajitas: saute onions and peppers-check, cook meat in Mexican spices-check, warm tortillas up-check, the real magic is in the jelly.

Sweet Hot Jalapeno Jelly:
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1/2 of 1 seeded and diced jalapeno pepper (the sauce is very mild, if you want more heat try adding some canned diced jalapenos)
1-1/3 cup sugar
1/4 cup red wine vinegar
2 tsp fresh squeezed lime juice
2 Tbs Certo liquid pectin
Makes about 1-1/2 cups.

Dice peppers

In a sauce pan combine: peppers, jalapenos, sugar, vinegar, and lime juice. Heat until the sugar is fully dissolved. Remove from heat and blend the mixture in a blender or food processor for about 5-10 seconds. Return mix to the sauce pan and bring to a boil. Skim off any foam on the surface. Once the mix comes to a boil, reduce the heat to low and simmer for 5 minutes. Stir in the pectin, bring mix back to a boil. Once it boils again, remove from heat and let it cool.

The jelly will set as it cools. While it's warm it should have the consistency of honey. It can be stored in the refrigerator for up to 5 days or it can be sealed using canning/preserving methods. Give it a try, it's easy to make and it compliments many dishes. Enjoy!!!