Prep 30 mins
Cook 1 hr
This is a favorite appetizer at every family function. It is especially well received with cocktails! It is similar to pepper jelly, but you do not need pectin. We usually serve it with crackers spread with a little cream cheese and a dollop of this sweet spread on top. This is great to have on hand when you have unexpected company or to give as a hostess gift. (yield is aproximate)
- Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
- Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
- It can be canned or you can store it in the fridge for several weeks.
There is a reason folks have been making Pepper JELLY for over 100 years (well, in New Orleans they have); straining it eliminates the skin particles. This recipe has quite good flavor but those tiny pieces of pepper skin are annoying in that they stick to teeth. Two friends who sampled this looked like they had bleeding gums. Will NOT make again.
Oh boy, this is yummy stuff! I had originally tagged this in the Games forum but someone beat me to it. I wasn't going to let that stop me from making this recipe! I pulsed the peppers in the food processor. I also added just a bit of cayenne pepper, we like our pepper spreads with some kick to it. I made this in the early evening and around 10 PM it had sat in the fridge long enough to be cold, and had this on top of some toast spread with cream cheese. We're planning on serving it this Friday night for our Sabbath dinner, dolloped over hummous. Thanks for posting, this stuff is good!
Just made this for a group gathering I'm having in a day or so, & it is gonna be an OUTSTANDING spread for finger food! I've never before used the red bells for anything other than a fresh salad, but this recipe takes them to a whole other level!! Thanks for sharing it!