Recipe by Paul Prudhomme

Makes 2 ½ cups

Ingredients:

• 1/8 teaspoon Chef Paul Prudhomme’s Vegetable Magic
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 package gelatin
• 1/4 cup jalapeño peppers, finely diced
• 1/2 cup mint leaves, finely chopped

Instructions:

Place the Vegetable Magic, water, sugar, vanilla extract and gelatin in a small saucepan and bring to a boil over high heat, whisking frequently to dissolve the sugar and gelatin. Reduce heat to low. Add the jalapeños and mint and simmer for 5 minutes. Remove from heat. Place the mixture in a small container and refrigerate until set.