creole Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• 1 Green Bell Pepper, cut into brunoise, discard trim
• 1 Red Bell Pepper, brunoise, trim reserved
• 1 Yellow Bell Pepper, brunoise, trim reserved
• 2 Jalapeno, seeded with ribs removed, brunoise
• 1 tsp Freshly ground Black Pepper
• 1 tsp Crushed Red Pepper
• 1 Fresh Bay Leaf
• 1/2 Cup Distilled White Vinegar
• 1/2 Cup Apple Cider Vinegar
• 6 Cups Granulated Sugar
• 1 tsp Liquid Crab Boil
• 1 Package Liquid Pectin (optional)