Jalapeño Mint Jelly

from the kitchen of Chef Paul Prudhomme

Yields 2½ cups

1/8 teaspoon Chef Paul Prudhomme's Vegetable Magic®
1½ cups water
1½ cups sugar
1 teaspoon vanilla extract
1 package gelatin
¼ cup jalapeño peppers, finely diced
½ cup mint leaves, finely chopped
how to prepare

Place the Vegetable Magic®, water, sugar, vanilla extract and gelatin in a small saucepan and bring to a boil over high heat, whisking frequently to dissolve the sugar and gelatin.  Reduce heat to low.

Add the jalapeños and mint and simmer for 5 minutes.

Remove from heat.  Place the mixture in a small container and refrigerate until set.

Copyright © 2002 by Paul Prudhomme