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Showing 1-3 of 3
By omeomy #2
on April 27, 2007
There is a reason folks have been making Pepper JELLY for over 100 years (well, in New Orleans they have); straining it eliminates the skin particles. This recipe has quite good flavor but those tiny pieces of pepper skin are annoying in that they stick to teeth. Two friends who sampled this looked like they had bleeding gums. Will NOT make again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 14, 2007
Oh boy, this is yummy stuff! I had originally tagged this in the Games forum but someone beat me to it. I wasn't going to let that stop me from making this recipe! I pulsed the peppers in the food processor. I also added just a bit of cayenne pepper, we like our pepper spreads with some kick to it. I made this in the early evening and around 10 PM it had sat in the fridge long enough to be cold, and had this on top of some toast spread with cream cheese. We're planning on serving it this Friday night for our Sabbath dinner, dolloped over hummous. Thanks for posting, this stuff is good!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sydney Mike
on February 16, 2007
Just made this for a group gathering I'm having in a day or so, & it is gonna be an OUTSTANDING spread for finger food! I've never before used the red bells for anything other than a fresh salad, but this recipe takes them to a whole other level!! Thanks for sharing it!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1545 g)
Servings Per Recipe: 1