Hot Pepper Wings
1 medium lime
1 can (about 15 oz.) chickpeas, rinsed and drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1/4 cup all-purpose flour
1 large egg
1/4 cup plus 2 Tbsp. chopped fresh cilantro, divided
3 green onions, thinly sliced, divided
1/2 tsp. curry powder
Salt and freshly ground black pepper
1 1/2 cups plain whole or 2% Greek yogurt
1 bag (10 oz.) shredded carrots
4 Tbsp. vegetable oil, divided
Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
Step 2: Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
Step 3: Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
Step 4: Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.