Jalapeño Mint Jelly
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