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Uses for Hot Pepper Jelly

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jmax Apr 10, 2008 11:01 AM

I have a jar of hot pepper jelly that I used last weekend for topping goat cheese on a cracker as an horsdevour. I have 3/4 of a jar left - what are some other things I could do to use it up.

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  1. MMRuth RE: jmax Apr 10, 2008 11:01 AM

    I like it just with grilled meats.

    1. LulusMom RE: jmax Apr 10, 2008 11:06 AM

      This may sound kind of weird, but I love the stuff with peanut butter on a cracker for a snack. Think satay (spicy and peanuty).

      1 Reply
      1. re: LulusMom
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        FrankJBN RE: LulusMom Apr 10, 2008 11:18 AM

        Cracker's not big enough. A buddy's mother made jalapeno jelly - pb & jj on toast.

        try a dab on fried oysters

      2. j
        Janet from Richmond RE: jmax Apr 10, 2008 11:20 AM

        I like it on a bagel with cream cheese....especially an onion or everything bagel. Also, the stuff lasts forever in the frig so you don't have to use it in a hurry.

        1. chowser RE: jmax Apr 10, 2008 11:32 AM

          I make those thumbprint cookies and use jalapeno jelly.

          13 Replies
          1. re: chowser
            sarah galvin RE: chowser Apr 10, 2008 11:37 AM

            Hey, wouldn't it be fun to make a savoury (maybe cheesy) thumbprint cookie with the jalapeno jelly!

            1. re: sarah galvin
              MMRuth RE: sarah galvin Apr 10, 2008 11:39 AM

              That's a wonderful idea!

              1. re: sarah galvin
                chowser RE: sarah galvin Apr 10, 2008 11:44 AM

                Hmmm, or maybe use cream cheese in the cookie and then the jalapeno jelly.

                1. re: chowser
                  free sample addict aka Tracy L RE: chowser Apr 10, 2008 08:46 PM

                  along the same lines, what about savory mini cheese cakes topped with jalapeno jelly?

                  1. re: chowser
                    maplesugar RE: chowser Apr 11, 2008 08:42 PM

                    Hmmm now I'm thinking of mini savoury shortbread w jelly & cream cheese... a twist on the usual cookie sandwiches.

                    1. re: maplesugar
                      p
                      pine time RE: maplesugar Sep 4, 2013 08:47 AM

                      I recently used puff pastry shells, filled 'em w/ a sweetened cream cheese, topped w/ a dab of raspberry jelly, then topped that with another dab (big dab) of my homemade hot pepper jam. Surprisingly good.

                      1. re: pine time
                        d
                        dawnspitfire RE: pine time Sep 12, 2013 11:20 AM

                        yumm....I'm deff tryin that one.

                  2. re: sarah galvin
                    LulusMom RE: sarah galvin Apr 10, 2008 02:13 PM

                    Loooove this idea.

                    1. re: LulusMom
                      sarah galvin RE: LulusMom Apr 10, 2008 02:58 PM

                      Apparently I haven't invented anything! I found this recipe but I wouldn't make it so cheddary

                      http://www.christmas-cookies.com/reci...

                      1. re: sarah galvin
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                        nemo RE: sarah galvin Apr 11, 2008 10:33 AM

                        I've made a basic cheddar/butter cracker recipe for years, plain with soup (shaped out of a cookie press), thumbprints with pepper jelly for a nosh. Now that I have these molds from King Arthur, I'm trying to adapt them to the same theme. I'm thinking I need to squish the centers of the halves after baking to make room for enough jelly but haven't actually tried it. Think it'll work?
                        http://www.kingarthurflour.com/shop/d...

                        1. re: nemo
                          sarah galvin RE: nemo Apr 11, 2008 06:57 PM

                          Beats me! They look like the halves are held together with the filling and the jelly might not be strong enough to do that. They might need something thicker like an icing type mixture. Or jam. It is thicker and stickier.

                          I'd love to have your recipe for the cheddar/butter crackers. Is it the same as the one I found (link in previous post)?

                          1. re: sarah galvin
                            n
                            nemo RE: sarah galvin Apr 12, 2008 01:10 PM

                            Sarah: here's my ancient recipe from an old Gourmet mag.

                            Cheddar Bites
                            Makes about 90

                            2 sticks butter, softened
                            1 lb sharp cheddar, grated
                            1 large egg yolk
                            1/2 teasp cayenne
                            2 teasp salt
                            2 cups flour
                            1 large egg white, lightly beaten

                            In food processor with steel blade, cream butter and cheese until smooth. Add yolk, cayenne and salt. Blend well. Add flour and blend just until it forms a dough.

                            Press through cookie press on lightly buttered sheet 2" apart. Brush tops with egg white.

                            Bake at 375 for 10 minutes.

                            Note: This is a soft, moist cracker, more like a cheddar cookie. Rich and buttery, not crispy at all. I used to use the heart die on the cookie press because it was so cute with soup or salad, but recently I've had so much trouble getting the cookie to come off the press that I've given up on it. I tried non-greased pans, chilling the dough, chilling the pan, to no avail. Alternatively, you could roll the dough in plastic wrap into a log, chill, and use dental floss to slice off discs.

                            That's why when I saw these little molds I thought I might be on to something. I figured if I made room for more jelly, top and bottom, that would make for a nice mouthful. If you make this before I do, please post your results.

                            1. re: nemo
                              sarah galvin RE: nemo Apr 29, 2008 06:41 PM

                              thank you :) Sorry, I hadn't checked this thread for awhile. I also like the grilled fruits idea diva360 and truman's Monte Cristo. Yum

                2. d
                  drbbaldwin RE: jmax Apr 10, 2008 12:00 PM

                  Best use I've found and so easy - in fact I keep a jar of pepper jelly just for this - melt a little pepper jelly in the microwave and whisk with bottled Italian dressing for a salad dressing that has a sweet and tangy kick. Excellent on an "italian chopped salad" of shredded lettuce, tomato, celery, cucumber, carrot, olives, pepper rings, chopped salame and provolone. I also do the same thing with seedless raspberry jam to make a raspberry vinaigrette. Change the amount of jelly to suit your personal taste.

                  1. k
                    katecm RE: jmax Apr 10, 2008 02:00 PM

                    Brown chicken tenders season with salt and pepper; remove. Saute sliced onions, red peppers, garlic. Deglaze with wine and chicken broth, cook for a few minutes. Add pinch of oregano, spoonful of pepper jelly, and return chicken to the pan and finish cooking. Cook sauce down to desired consistency. If it isn't thickening enough for you, throw in a spoonful of dry bread crumbs, which when cooked in thicken beautifully into a nice rustic sauce.

                    1. im_nomad RE: jmax Apr 10, 2008 02:27 PM

                      Haven't tried this yet, but it's on my "to try" list !

                      Spinach Salad with Pepper Jelly Dressing
                      http://allrecipes.com/Recipe/Spinach-...

                      1. mrsfury RE: jmax Apr 11, 2008 09:39 AM

                        It's great with coconut crusted fried shrimp.

                        1. mrsjenpeters RE: jmax Apr 11, 2008 09:48 AM

                          on hamburgers is our favorite.

                          1. n
                            normalheightsfoodie RE: jmax Apr 11, 2008 10:37 AM

                            My friend puts a spoonful in the blender when he makes margarita's. They are frothy, cold and hot at the same time. It is actually pretty good,

                            I live in San Diego and we used to have a place that made jalepeno ice cream.

                            1 Reply
                            1. re: normalheightsfoodie
                              LulusMom RE: normalheightsfoodie Apr 11, 2008 12:36 PM

                              Our local popsicle place makes mango-hot chili popsicles. They're my (and my 2 year old daughter's) favorites.

                            2. fmed RE: jmax Apr 11, 2008 07:22 PM

                              I had some great raw oysters with a variety of mignonettes that included one with red pepper jelly. I think the jelly will work on sashimi.

                              1. f
                                fourunder RE: jmax Apr 11, 2008 09:14 PM

                                A good friend owned a very upscale fine dining restaurant and made a wonderful jalapeno jelly as part of a trio of spreads, the other two being a sun-dried tomato paste and sweet cream butter, for his bread basket offering. In the bread basket, he included house baked mini corn muffins. The jalapeno jelly was perfect for the muffins and or corn bread.

                                1. a
                                  AGM_Cape_Cod RE: jmax Apr 12, 2008 05:52 AM

                                  I make hot pepper jelly to use in this recipe.
                                  REC: Cajun Mustard Shrimp

                                  Serves: 3

                                  1 lb. raw shrimp, peeled and deveined
                                  1 T olive oil
                                  1 T butter
                                  1 medium clove garlic
                                  dash crushed red pepper
                                  ΒΌ c dry white wine or vermouth
                                  4 T jalapeno pepper jelly
                                  2 T whole grain mustard
                                  2 T Dijon mustard

                                  1. Heat skillet with olive oil. Saute shrimp in batches until pink but not cooked entirely. Remove from skillet and set aside.
                                  2. Melt butter in skillet and crush garlic into pan. Add crushed red pepper and saute until aroma of garlic is evident.
                                  3. Add dry white wine and scrap up any browned pieces from bottom of pan. Add jelly, and two kinds of mustard. Whisk together and let cook for 2-3 minutes.
                                  4. Return shrimp to skillet and finish cooking in the hot sauce.
                                  5. Serve over rice.

                                  Note:
                                  I use 21-25 size shrimp.

                                  1. BeaN RE: jmax Apr 13, 2008 05:39 PM

                                    Well you've reminded me that I'm out of my favorite hanero jelly. It's made by a company called Brimstone. I know one of the principals of the company, but I discovered the jelly long before I realized that it was Eileen's company. I buy it by the 12 jar case.

                                    The jelly is INCENDIARY. I like to use it as a glaze for ham or pork in general. I haven't tried it to glaze lamb or duck, but it seems ideal for duck especially.

                                    I used it once in a coleslaw dressing cut with orange juice and rice vinegar. I have tried to recreate that coleslaw dressing many times but never have managed to duplicate it. I either get it too hot or too sweet.

                                    Enjoy your jelly!

                                    Beatrice

                                    3 Replies
                                    1. re: BeaN
                                      chocabot RE: BeaN Apr 30, 2008 06:58 AM

                                      good to know. i find regular red pepper or jalapeno jelly not all that hot so i've been stirring in sambal oelek for extra heat.

                                      1. re: chocabot
                                        chocabot RE: chocabot Dec 23, 2012 01:51 PM

                                        i agree with all the cheese combos mentioned and would also recommend it on a breakfast sandwich; english muffin, fried egg, process cheese slice.

                                      2. re: BeaN
                                        suzigirl RE: BeaN Dec 22, 2012 07:34 PM

                                        +1 on the ham and pork. Outstanding salty hot sweet combo

                                      3. t
                                        truman RE: jmax Apr 18, 2008 06:17 PM

                                        Make a Monte Cristo sandwich: spread the pepper jelly on the bread, layer ham, Monterey Jack (or pepper Jack), turkey, another slice of bread with jelly. Dip in egg batter and griddle like French toast. (Gotta give Rachael Ray credit for this one... love her or hate her, it's a darn tasty sandwich.)

                                        1 Reply
                                        1. re: truman
                                          d
                                          diva360 RE: truman Apr 18, 2008 07:51 PM

                                          Brush some on pineapple slices and grill--this also works well with any stone fruits suitable for grilling. Put it on ice cream--so good. I also make a habanero/pineapple/brown sugar topping for ice cream that is mighty fine.

                                        2. Caroline1 RE: jmax Apr 30, 2008 07:53 AM

                                          On waffles topped with thin sliced ham (prosciutto or Westphalian, whatever) topped with a sunny side up fried egg.

                                          1 Reply
                                          1. re: Caroline1
                                            splatgirl RE: Caroline1 Dec 22, 2012 07:10 PM

                                            OMD. Doing this tomorrow.

                                          2. ArmadilloPepper RE: jmax May 9, 2009 09:08 PM

                                            I like it on vanilla ice cream.

                                            1. Shrinkrap RE: jmax May 9, 2009 09:37 PM

                                              I use my "poblano" (plus chili flakes) chili jam/jelly as a glaze for broiled salmon.

                                              1. bayoucook RE: jmax May 10, 2009 05:39 AM

                                                Add to bbq or other sauce.

                                                1. p
                                                  pickloski RE: jmax Dec 22, 2012 07:04 PM

                                                  "8 Ways to Use Hot Pepper Jelly"

                                                  http://www.seriouseats.com/2010/04/pe...

                                                  1. s
                                                    sandylc RE: jmax Dec 22, 2012 07:19 PM

                                                    Chicken slices, batter fried, inside split biscuits, dipped in hot pepper jelly.

                                                    1. suzigirl RE: jmax Dec 22, 2012 07:54 PM

                                                      Grilled cheese and pepper jelly. Grilled peanutbutter and pepper jelly. As a spread on garlic bread. Ham and cheese sandwich with mayo and pepper jelly. As a glaze for ham or melted in the microwave with some white vinegar and dip leftover cold ham in it.mix it with soy and vinegar and cornstarch and use it as a stirfry sauce. Can you tell I really like this stuff.

                                                      1. Breadcrumbs RE: jmax Dec 23, 2012 03:50 AM

                                                        I like to melt it and drizzle it over top of:

                                                        - grilled cornbread
                                                        - corn on the cob
                                                        - fried chicken
                                                        - corn or zucchini fritters

                                                        1. Bacardi1 RE: jmax Dec 23, 2012 02:02 PM

                                                          Apart from many of the uses already mentioned here, I also enjoy using it as a glaze on roast duck or roast or grilled chicken - but only if it's a nice "zippy" hot pepper jelly. Some of them are way too sweet & not very hot for my taste.

                                                          Oh - & it also makes an interesting dip for egg rolls! :)

                                                          1. jenscats5 RE: jmax Dec 23, 2012 04:07 PM

                                                            I like it made as a gastrique & serve over steak!

                                                            1. d
                                                              dawnspitfire RE: jmax Sep 3, 2013 10:46 PM

                                                              I like pepper jelly on my scrambled eggs & an English muffin. Would be really good with any meat too (ham, sausage, chicken, steak...like in steak & eggs :D )

                                                               
                                                               
                                                               
                                                              1. geminigirl RE: jmax Sep 12, 2013 05:34 PM

                                                                I have a friend who mixes it into his tuna fish. I like it on turkey sandwiches or a spoonful mixed into any leftover makes a workday lunch much better!

                                                                1. weezieduzzit RE: jmax Sep 12, 2013 08:55 PM

                                                                  Inspired by this thread I blended the rest of a jar of pepper jelly we had that we thought was much too sweet with a brick of cream cheese and a couple each of serranos, cherry peppers and Thai dragon peppers from the garden that I had in the dehydrator tonight, seasoned it and it's the sauce for tonight's crab cakes.

                                                                  1. s
                                                                    sparky403 RE: jmax Sep 12, 2013 10:39 PM

                                                                    I'm thinking it could make it's way into a deviled egg some how?

                                                                    perhaps instead of the paprika? maybe on top of wasabi deviled eggs? lots of different ways to go here? but just thoughts no actual concrete ideas... sorry.

                                                                    1 Reply
                                                                    1. re: sparky403
                                                                      d
                                                                      dawnspitfire RE: sparky403 Sep 13, 2013 12:46 AM

                                                                      lol

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