Jalapeno Apricot Jelly
*My note: Although the recipe calls for food coloring, the apricots, jalapenos and red pepper combine to make a beautiful orange color on their own, and I didn't add any food coloring. I think it would spoil the effect. Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely ground and small chunks remain. Combine apricots, sugar and chili mixture in large saucepan. Bring to a boil. Boil rapidly for 5 minutes. Remove from heat and skim off any foam that forms. Allow mixture to cool for 2 minutes.
(I processed in a boiling water bath for 10 minutes.)
Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down." From Nancy Gerlach's "Fiery Fruits" article in "Chile