Description
Recommended Equipment
- jar with a screw-on lid
- sharp knife
- cutting board
- small pot
- tongs
- small plate
- food processor
Ingredients
Units Scale
HOT PEPPER JELLY
- 1/2 red bell pepper
- 1/4 green bell pepper
- 1/2 jalapeno
- 1/2 fresh chili pepper
- 75 grams preserving sugar
- 30 grams apple cider vinegar
- 150 grams cream cheese
- 100 grams goat cream cheese
- 1 garlic clove
- 1 tbsp fresh chives
- salt to taste
- bread, cracker or veggie sticks for dipping
Instructions
- For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
- Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
- Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
- Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.
Notes
- If you don’t have preserving sugar on hand, use 60-65g of regular sugar with 1-1.5g of pectin and 5ml of lemon juice instead of 75g preserving sugar.
- Cook Time: 20 min
