Ingredients
- 24 prime bone
- 8 garlic (cloves roasted)
- 6 chipotle powder
- 6 liquid pectin
- 4 jalapeno peppers seeded
- 800 gr sugar
- 475 ml cider vinegar
- 140 gr mexican peppers (new red diced)
- 90 ml peanut oil
- 50 gr kosher salt
- 8 gr coarse black pepper (ground)
Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.
Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.
Chipotle Paste: Mix all ingredients in a bowl to form a paste.
Jalapeno Jelly: In a heavy 2 litre sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.
Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
