Red Pepper Jelly Tarts

Red Pepper Jelly Tarts

I call my recipe "jelly," but it's really "butter," because I use the whole pepper (minus the seeds and the white part). I consider red peppers too expensive to just make a clear jelly of them. Besides, it takes a long time to make jelly. In the end, the butter gives me as much satisfaction when served with cream cheese on a cracker. I like it sweet and sour, and I'll show you how I make this addictive and brow-raising morsel:

Ingredients:
Two red bell peppers
3/4 cup water
1/2 cup sugar
1 Tb. white vinegar
1 rounded Tb. corn starch
Cream Cheese in a tub
Ritz crackers
Chopped basil leaves

Trim two red bell peppers, then cut them up. Steam with the water, adding more water if necessary, to not burn pepper pieces. Use just enough water to have some good pepper-flavored water when done. When the pepper pieces are tender, put them and the water in a blender and mix until smooth.

Prepare the corn starch by dissolving it in a little cold water.

Put the mixture into a saucepan and bring to a boil while adding the sugar, vinegar and corn starch. These last three ingredients can be varied according to taste and thickness desired.

Cool the mixture, and place atop crackers buttered with cream cheese. Garnish with a light sprinkle of basil leaves.

This recipe never fails to bring unsolicited endorsements, and it always goes fast.

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