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Pickling & Jelly
Jelly2

Kat's Ancho Mango Jelly

5 Ancho Chilies (seeds included)
1 fresh green Serranos (emincer) -- (1 to 2)
1/2 Red, Yellow, and Green Peppers (emincer)
2 Shallots (sliced)
2 Cloves Garlic (crushed)
1 TBS Ginger (1" battonet)
1 1/2 Cup Orange Juice
1 TBS Rice Vinegar
1 TBS Cilantro
1 TBS Honey
1 Ripe Mango (emincer)
Place all ingredients in a sauce pan and bring to a boil, reduce heat and simmer 20-30 minutes.

Pour 1/2 mixture in a blender jar while reserving the other half. Blend the 1/2 until smooth and return it to the pan with the rest and simmer 5 minutes.

Add peeled, sliced mango and let steep for 5 minutes.

Remove from heat and let cool.

Refrigerate until needed.