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Serve with Roadhouse Grill Texas Egg Rolls copy cat


  • 3 green bell peppers, minced
  • 8 ounces diced canned jalapeno peppers
  • 1 1/2 cups distilled white vinegar
  • 6 1/2 cups white sugar
  • 1/2 teaspoon cayenne pepper
  • 6 ounces liquid pectin


  • In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
  • Stir frequently until mixture begins to boil.
  • Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
  • Skim off foam, and remove from heat.
  • Ladle into sterilized jars.
  • Seal, and process in a boiling-water canner for 5 minutes.

Categories: Canning  Condiment, Sauce 
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