Jalapeno Jelly

3/4 pound whole jalapeno peppers (about 40)
6 cups sugar
2 cups cider vinegar
2 3oz. pouches liquid pectin

Wash and halve peppers lengthwise. Remove stems and seeds. Put in food processor with half the vinegar and process until smooth. In 6-8 quart sauce pan, combine sugar, pepper and remaining vinegar. Bring to a rolling boil, stirring constantly and boil for ten minutes. Remove from heat, stir in liquid pectin. Return to a full rolling boil and boil for one minute, stirring constantly. Remove from heat, skim foam if necessary.
Quick Jalapeno Sauce

4 medium to large ripe tomatoes
4 jalapeno chiles
salt to taste

Broil tomatoes and chiles 3-6″ below broiler until soft and skins are charred, 10-15 minutes. Put all in blender and blend for thirty seconds. Strain into pitcher and pour into bottles.