Jalapeño Mint Jelly
from the kitchen of Chef Paul Prudhomme
Yields 2-1/2 cups
1/8 teaspoon Chef Paul Prudhomme's Vegetable Magic�
1-1/2 cups water
1-1/2 cups sugar
1 teaspoon vanilla extract
1 package gelatin
1/4 cup jalape�o peppers, finely diced
1/2 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