Ingredients

• 4 Cups seeded and roughly chopped red peppers (about 4)
• 5 1/2 Cups granulated sugar
• 1 Cup white vinegar
• 1/3 Cups fresh lemon juice
• 1 pouch liquid pectin

Instructions

1. Place red peppers in a food processor and purée.
2. Combine puréed peppers, sugar and vinegar in a large stainless-steel pot. Bring to a boil, stirring constantly to avoid scorching.
3. Remove pot from heat and cool for 15 minutes. This allows the peppers to cook slowly in the residual heat and prevents them from floating on the surface.
4. Add lemon juice and pectin, and return pot to stove. Simmer over medium heat for at least 20 minutes or until thickened, stirring occasionally. Skim any foam from the surface.

Notes

Ingredients

• 2 1/4 cups all-purpose flour
• 1/8 teaspoon cayenne pepper
• 1 cup (2 sticks) salted butter, chilled and cut into small pieces
• 2 cups grated sharp cheddar cheese
• 1/2 cup milk
• 1 tablespoon Worcestershire sauce

Instructions

1. To the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
2. Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
3. Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
4. Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
5. Heat oven to 350 degrees. Line two baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
6. Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
7. Transfer shortbread to wire racks to cool. Bake remaining dough.

Notes