HOME > Chowhound > Home Cooking >

Discussion

Uses for Hot Pepper Jelly

  • j
  • jmax Apr 10, 2008 11:01 AM
  • 50
  • Share

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.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I like it just with grilled meats.

    1. 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

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

        try a dab on fried oysters

      2. 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. I make those thumbprint cookies and use jalapeno jelly.

          13 Replies
          1. re: chowser

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

            1. re: sarah galvin

              That's a wonderful idea!

              1. re: sarah galvin

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

                1. re: chowser

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

                  1. re: chowser

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

                    1. re: maplesugar

                      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

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

                  2. re: sarah galvin

                    Loooove this idea.

                    1. re: LulusMom

                      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

                        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

                          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

                            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

                              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. 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. 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. 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. It's great with coconut crusted fried shrimp.

                        1. on hamburgers is our favorite.

                          1. 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

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

                            2. 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. 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. 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. 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

                                      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

                                        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

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

                                      3. 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

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

                                          1 Reply
                                          1. re: Caroline1

                                            OMD. Doing this tomorrow.

                                          2. I like it on vanilla ice cream.

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

                                              1. Add to bbq or other sauce.

                                                1. "8 Ways to Use Hot Pepper Jelly"

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

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

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

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

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

                                                            1. 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. 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. 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. 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

                                                                      lol