My favorite jelly that my grandmother used to make was jalapeno jelly. She would dollop it on top of cream cheese and crackers. To this day, I remember it being her go-to appetizer for family gatherings and our little afternoon treat on hot summer days. I think it was then that my love of the sweet and spicy combo began. I thought I’d share with you the recipe that she used to use. Admittedly, I may have wanted to share it with you just so I could whip up some crackers with cream cheese. Either way, I hope you enjoy it!
2 green bell peppers
14 jalapeno peppers
1 1/2 cups of apple cider vinegar
Pinch of salt
5 cups of sugar
1 packet of liquid pectin
3-4 jalapenos, seeded and minced
Coarse chop bell peppers and 14 jalapenos in a blender, pulse smooth
Pour in a saucepan with the vinegar and bring to a boil for 20 minutes
Remove from heat and strain through cheesecloth or fine sieve
Return pepper juice back to the saucepan and combine with salt and sugar
Bring mixture to a rolling boil and stir in pectin
Then add minced jalapenos and ladle the mixture into jars.
Back in February, I attended the Mother Earth News Conference where I sat in many a talk, workshops, and more. One of the workshops I sat in on was Kristen Shockey’s of Ferment Works. In just a short hour, Shockey covered the basics of fermenting and was also able to walk the crowd through making mustard and hot sauce.
Since then I’ve made several batches of hot sauce and experimented with the different mustards. In fact, in this house, I can’t make them fast enough and have to make double batches. I’ve been tweaking them a little bit and adding more hot peppers. Because we like it hot, you know, spicy.
Fermented Hot Sauce
2 bell peppers
5 habaneros (I actually use 6)
2 teaspoons salt
Gloves for cutting peppers
Make sure cutting board, mason jar, and all other equipment is clean
Remove stems and seeds from the peppers, and chop
Place all peppers and salt in the blender. Blend until smooth
Pour into the mason jar. Make sure sauce fills the jar at least 3/4 full
Screw the lid on tight and store in a dark cabinet
Twice a day, unscrew the lid enough to let the air escape. This is called burping. (I literally say, “It’s time to burp the babies”)
You can let your hot sauce ferment anywhere from 3-14 days. I typically ferment mine for two weeks.
This is great on everything that you would put hot sauce on eggs, tacos, beans, and rice, etc.
I don’t know anyone that likes to be sick. I think most would actually prefer to be at work or school than be home in bed. I rarely get sick and when I do, it’s at the mercy of allergies. This past week was one of the times I feel victim to seasonal allergies with a serving of mold allergies. There was a stretch that I slept for 24 hours, not an exaggeration, which drove me to go to the doctor. Something I avoid at all costs because I know it always results in antibiotics. On three, 1, 2, 3,…. UGH!
I’m on the mend, finally. I have an urge to move around the house, cook, and get back to making things. While I still a have limited energy, the sun has been such a driving power… and the salsa music… and the coffee, of course, the coffee.
I have my next batch of jam simmering away (details soon) but I just have to share some of my kitchen creations, as of the last few months I have felt completely uninspired in this department.
Indian food is my favorite. Hands down. It’s what I consider comfort food at its best. A world of complex flavors that warm the soul. Saag Paneer (spinach & cheese) is my go to when I am feeling blue. It has been tough to find a recipe that I like, but, believe it or not, I nailed one down! Of course, I amped up the amount of ginger, garlic, and spice, but it’s a good one! (Click here for the recipe)
Ok, so I can’t drink at the moment due to being on antibiotics, but boy, oh boy, this one is going to be a treat once I’m in the clear to have an adult beverage!
2 cups of white rum + 1 cup pineapple + 1 tsp. red chili flakes = cocktail in 2 weeks.
I’m hoping for some sweet and spicy goodness! Just add club soda!
Juice, Juice, Juice
I really like to say that I am not a picky eater. I was raised to eat what was put in front of me, because there are starving children all over the world. Admittedly, there are a few things I just cannot stand: my grandmothers hot red sauerkraut with vinegar being at the top of that list. Raw celery, number two. If I have the opportunity, I pass on cooking with parsley or munching on a green apple. Feeling under the weather lately and having no appetite, I know that parsley and green apple are so good for you, so I bent my rules.
(4 Granny Smith + 1/2 bunch Parsley)/juicer = DAMN!
I’ve made this 3 times this week! That has to say something about how good it is, right?