Chef Deborah Scott's Serrano Jelly Glaze

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Take stems off and slice in half 1 lb jalapenos 1 lb Serranos In a robot coupe -- process to a rough puree Put in large pot and add: 1/2 gal apple cider vinegar 10 cups white sugar And boil medium heat approx. 1 hour - watch consistency and as it thickens, add 1 1/2 large red peppers -- seed and fine chop (little suares)

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