Morning! It’s Monday and it is time to share another one of my meatless creations. This is something that we use a ton or all year round. The perfect little something…check out some of my ideas to use these yummy delights below. Hope you try one of these…there are tons of peppers at the end of the season so grab a bushel and create…
Well some like it HOT and some DO NOT! This is certainly the case in my family. The girls like it HOT and the boys do not so I came up with a solution for both. This bounty of pepper goodness turned out delicious and took many forms.
If your taste buds like the hot and sweet…this recipe is the one for you. The beauty is if you do not like the heat you can replace the jalapenos with the same amount of tri-color peppers, it is still yummy with a the burn.
For those of you that do not like to “can” you can still enjoy this recipe. As long as you are going to eat it within a month you can just put it in a clean jar with a tight fit and refrigerate. You can also half the recipe.
Ingredients: tri-color peppers, jalapenos, apple cider vinegar sugar, pectin and canning jars or jars with tight fitting lids.
Recipe For Pepper Jelly
1 cup of very finely diced trip color peppers (mini or regular size)
1/4 – 1/2 cup finely diced jalapenos (red or green or both)
1 3/4 cups of good apple cider vinegar (i really love Trader Joes )
4 ounces of pectin (I used Pomona’s Universal Pectin, it has no preservatives but Certo is highly recommended also)
5 1/2 – 6 cups of sugar
This recipe makes 3 pints
First, finely dice your peppers (the smaller the better) I like the results from hand diced peppers, If you would like you can use the food processor method. Now the easy part, combine all of your ingredients in your favorite saucepan bring it up to a rapid boil but keep an eye on it you don’t want it to spill over. Once it comes to a boil, simmer for 5 additional minutes. Remove your pot from the heat and add your pectin (please follow the directions in the box of the pectin of your choice) Then pour into your clean sterilized jars and seal leaving about a 1/2 inch head space from the lid. The jelly will congeal as it cools. If you are going to preserve them, follow the traditional canning method. Click here if you are new to canning, it is a great video that is step by step. Remember this recipe keeps over a month in the fridge and you can always share with a friend…quicker and easier!
Now I have to tell you that I am a LOVER of Chutney and this one is scrumptious; I came up with this recipe when all of these beautiful peppers came into my home a week ago. I wanted to create a complex flavored chutney that would be wonderful with tofu, cheese, sandwich spread, mixed with salad dressing, well you get the picture. Here it is and I hope you enjoy it. This recipe can be halved.
Ingredients: 1 bunch of scallions, tri -color peppers, jalapenos,& garlic, dried mix fruit (i used cranberries, yellow and dark raisins and blueberries) brown sugar, granny smith apples, fresh or dried rosemary, olive oil, paprika, hot pepper flakes, salt and pepper
Recipe for Pepper Chutney
4 tablespoons of oil (I used 3 tablespoons of olive and 1 of canola)
1 full bunch of scallions cut in 1/2 inch pieces
3 cups of chopped tri-color peppers (approximately 30 mini peppers or 5 large peppers)
1/4 cup jalapenos – 1/2 cup (you can also eliminate them totally for the non heat lover and replace them with more of the regular peppers)
1 cup of mixed dried fruit (cranberries, raisins and blueberries
1 large Granny Smith apple or your favorite
6 tablespoons of brown sugar
1 tablespoon paprika
1/4 teaspoon of finely chopped rosemary
1 teaspoon of hot pepper flakes (or you can leave them out)
1/2-3/4 cups of apple cider vinegar
(this recipe can be halved with no problem) it is not exacting you can add a little bit of anything that is complimentary and tastes you enjoy)
Heat about 3 tablespoons of the oil of your choice in a nice size skillet (I love cast iron)
Saute the peppers, scallions, garlic, and apples. Cook until all of the ingredients are lightly browned and soft. Lower the heat and add the apple cider vinegar, dried fruit, brown sugar, paprika, rosemary, pepper flakes and salt and pepper to taste — cook on low for an additional 5 minutes till everything is blended together. Take off the heat and put into clean glass jars. Once again if you choose to can these, follow the traditional method with 1/2 inch head space. This keeps beautifully for over a month in a jar with a tight lid or a rubber seal flip jar (makes life easier) please place in the fridge. This recipe makes approximately 4 pints. The flavors become more complex after it sits a bit.
This culinary delights can be used in so many different ways. Serve with cheese and fruit, use as a dip for fried tofu, tempura vegetables, with your eggs, sandwich spread and the list goes on. I love it served on a cracker with brie cheese, cream cheese, or your favorite cheese. Blend a bit in your favorite salad dressing, spread it on a roasted vegetable sandwich on a crusty baguette, a brie and chutney panini, you can’t go wrong.
I had to share this idea with you, it comes from a wonderful chef we all know and love, Jamie Oliver, now this is just fabulous and truly a perfect way to use either recipe. Welsh Rarebit with Chili Chutney.
Hope you enjoy all the recipes…mine and Jamie’s!