Monday, May 30, 2011


What do you do with extra peppers?

Make Jalapeno Jelly, Pickled Jalapenos and Poppers on the grill!


Take stems and seeds out.

Add small chicken pieces in peppers, add cream cheese, wrap in bacon with tooth pick and grill until bacon is done. Yum!

Pickled Jalapenos
You'll need:
1/2 cup apple cider vinegar
1/2 cup water
2 Tbsp sugar
1 tsp salt
5 or 6 jalapenos, sliced very thinly
How to make it:
Combine the vinegar, water, sugar, and salt in a small saucepan and heat until the liquid just begins to simmer. Set aside for 5 minutes to cool. Place the peppers slices in a seal able jar and pour in the liquid over the peppers. These are ready to use almost immediately.(give them at least 20 minutes of soaking) and kept covered in the fridge.
Jalapeno Jelly
you'll need:
3/4 pound whole jalapeno peppers(about 12 peppers)
6 cups sugar
2 cups cider vinegar
2 3-oz pouches liquid pectin
10 drops green food color if desired
Wash and halve peppers length wise. Remove stems and seeds. In a food processor or blender, blend peppers and half of the vinegar until smooth. In a 6 to 8-qt sauce pan, combine sugar, pepper mixture and remaining vinegar. Bring mixture to a full rolling biol, stirring constantly. Biol hard for 10 min, stirring constantly. Remove from heat. Stir in liquid pectin. Return to a full rolling biol and biol for 1 min, stir in constantly. Remove from heat. Stir in food color. Skim foam, if necessary. Immediately fill hot sterilized half-pint jars, leaving 1/4 in head space. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 min.
What do you with the jelly?
spread soft cream cheese on a plate, top with jelly, and enjoy with crackers. This jelly is NOT hot!
We are......Yum!

1 comment:

Tania said...

Man you've been busy! Want to come by and can some stuff for me?