I was inspired to turn my Pickled Hot Peppers into jelly after a 15 mile bike ride to Winters, Calif., ended at a bar where I drank a cocktail with tequila, lime and jalapeño jelly. All the hot pepper jelly recipes I found added cider vinegar—exactly what pickled my peppers. I strained and pureed the hot peppers with some mild peppers, added a bit of sugar and pectin—and tequila cocktail here I come! Send me a message if you want the drink recipe, otherwise enjoy this jelly on everything from toast to burgers to eggs.
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Servings: 80 (one tablespoon); makes 5 cups total
Price: about $14.20 total; 18 cents per serving/tablespoon
2 12 ounce jars pickled hot peppers
2 large green peppers, chopped roughly
3 cups sugar
1.75 ounce box natural pectin
1. Strain peppers, discarding any seeds and reserving vinegar liquid. Chop the peppers roughly.
2. Add hot and mild peppers to a food processor and puree until smooth.
3. In a large pot over medium heat, add pepper puree, vinegar (add more cider vinegar if jarred vinegar liquid doesn’t equal one cup) and sugar. Cook, stirring occasionally, until sugar is dissolved, about 5 minutes.
4. Bring to a boil, add pectin and continue to boil 5 minutes. Test thickness. If needed, cook longer until desired thickness is reached. Refrigerate or process in jars using this recipe.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.