Ingredients
- 2 red bell peppers
- 2 red chile peppers
- 1 cup white sugar
- ½ cup white vinegar
- ¼ teaspoon kosher salt
Preparation
Remove stems and seeds from peppers. Place peppers in a food processor and pulse until they are finely chopped.
Place all ingredients into a medium saucepan and bring to a boil. Boil for 15 minutes, stirring occasionally. Pour the jelly into jars. Keep refrigerated.
