Combine all ingredients except the bell and minced jalapeño peppers in a small saucepan.

Whisk well.

Set saucepan over medium high heat, uncovered.

Add peppers and bring mixture to a full boil, stirring often.

Reduce heat and simmer sauce for 5 to 7 minutes, or until thick.

Remove from heat and let sauce sit for about 10 minutes.

Stir and cover.

Use sauce when it reaches room temperature or cover and chill until needed.

*This recipe makes 1 cup of sauce.*

*This tastes great with assorted finger foods, and is great as a mint jelly substitute for lamb chops.*