Diablo Jalapeno Jelly Recipe

Sterilize jelly jars and lids according to manufacturer's instructions. Remove seeds from green pepper and chilies (Be very careful with chilies--don't touch your eyes).

Fit the steel knife blade into the bowl (food processor). Chop green pepper into 1/4" pieces. Measure 1/2 cup. Reserve rest for another purpose.

Chop jalapenos into 1/4" pieces. Measure 1/4 cup for jelly. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.

Remove from heat; let cool 5 minutes. Stir in pectin and food coloring. Strain mixture through a fine strainer to remove pieces of peppers.

Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months.

Serve with scrambled eggs and meats.