Sweet And Spicy Chile Pepper Jelly

1. 1

   Pulse 4 coarsely chopped red bell peppers and 2 coarsely chopped red chiles (such as Fresno) in a food processor until very finely chopped (be careful not to puree). Transfer to a large saucepan and add 3 cups sugar and 1 1/2 cups apple cider vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by twothirds, about 1 hour.

2. 2

   Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.

* Per serving · 4 servings · Values may vary.