Sweet and Spicy Chile Pepper Jelly
- 4 red bell peppers, coarsely chopped
- 2 red chiles (such as Fresno), coarsely chopped
- 3 cups sugar
- 1 1/2 cups apple cider vinegar
Adapted from bonappetit.com
Pulse bell peppers and chiles in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add sugar and vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by two-thirds, about 1 hour.
Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.
DO AHEAD: Jelly can be made 2 weeks ahead. Keep chilled.