FOR IMMEDIATE RELEASE
August 3, 2009
Contact: Wendy White, (303) 239-4119, Wendy.White@ag.state.co.us
Colorado Chile Peppers are Hot! Hot! Hot!
LAKEWOOD, Colo. – Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado chile peppers are featured in our Rocky Mountain Jalapeño Jelly recipe.
Available Now...Chile Peppers
Colorado is known for producing a variety of chile peppers, and now is the time to enjoy them roasted or fresh! Chile peppers should be smooth, shiny, well-colored and firm. Avoid peppers that appear shriveled or decayed. Jalapeños are low in fat, sodium free and are a good source of Vitamins A and C. Look for fresh and roasted Colorado chile peppers at your local grocery store, farmers' market or at restaurants across the state.
Rocky Mountain Jalapeño Jelly
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.
ACF Colorado Chefs Association President
1 Red Bell Pepper, diced small
8 Green Jalapeño Chiles, diced small with seeds in
8 Red Jalapeño Chiles, diced small with seeds in
3/4 Cup Apple Cider Vinegar
2 Cups Sugar
1 Pinch Kosher Salt
2 Tbsp. Powdered Pectin
1 Tbsp. Olive Oil
Heat a small sauce pan and add oil, then sauté the pepper and jalapeños until just soft. Add the vinegar and bring to a rolling boil. In a separate bowl, mix the pectin powder with the sugar and salt. Add the dry ingredients to the boiling mixture and return to a boil. Boil for 1 minute, remove from the sauce pot and chill. Perfect on corn muffins, corn bread or corn pancakes.
Visit www.coloradoagriculture.com for a complete list of recipes.