Jalapeno Jellyby Joyce Moseley Pierce 468 wordsNeed a quick treat for those upcoming holidayoffice gatherings? A few years ago I was introducedto the combination of Wheat Thins(TM), cream cheese andjalapeno jelly! Don't let the jalapeno scare you.There are two ways to combat the "fire" you feel on yourtongue caused by these hot peppers, and that's with milk or bread. Whoever created this Southwest delicacy knew what they were doing.
The cream cheese and cracker are there to China Cheese Cutter wholesale calm the nerve endings in your tongue so you can enjoy the blend of flavors. The kick in this jelly is a delicious way to open the eyes, as well as the taste buds, of your friends and co-workers.Just place a block of cream cheese on a festive holidayplate and pour the jelly over it. Put the crackerswithin reaching range, but not close enough that theyget soggy from the jelly. You can buy the crackers and cream cheese at anygrocery store, but you may have to search specialtyshops for the jelly. Sometimes you can find it at Cost Plus or Marshalls in their food section. However, if you really want to impress your friends, try making your own. If you've never handled raw jalapenos before, let me offer a word of warning.
The skin of the pepper is safe to touch - it's the seedsthat produce the burning sensation. Use plastic gloves if you're worried about handling them. If you chooseto brave it without the gloves, keep your hands away from your eyes while working with the peppers - even the slightest bit on your fingers will send you screaming if you get it in your eyes.Pepper Jelly14 hot peppers (jalapeno)4 sweet peppers (red)3 cups white vinegar10 cups sugar2 pouches pectin2 tsp red (or green) food coloringCut peppers. Discard seeds and stem. Grind peppersin blender with vinegar. Move this mixture to alarge pan and place on your stove burner. Add sugar,bring to boil, and boil for 5 minutes. Remove fromheat and skim. Add 2 pouches pectin and food coloring.Boil hard for one minute. Seal hot.One year for Christmas I canned the jelly in half pintjars and gave them as gifts. I made a label with a jalapeno on the front and tied a holiday ribbon around the lid. You might also add a Southwest fabric to lay under the screw top lid. One friend was so excitedshe grabbed a spoon and ate it right out of the jar! In addition to being great for dipping with crackers,it's great on toast or as a ham glaze. It adds a "kick" wherever it's used. You may even find yourself reaching for a spoon!