Kyle Fitzgerald, exec chef of the Old Blinking Light and the mouthpiece in this week's Chef and Tell interview, has a thing for chiles, which isn't surprising since his restaurant turns out plates from the Southwest. For this super-easy jelly recipe, Fitzgerald fires up the heat with fresh jalapenos. "This is a great jelly to serve with breads and finger foods like egg rolls," advises Fitzgerald, who adds that "it's also a great hangover cure on the morning after a big party."
12 fresh jalapeno peppers, seeded, stemmed and rough chopped 6 cups white granulated sugar 1-1/2 good quality cups apple cider vinegar
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Place jalapenos, sugar and vinegar in saucepan over medium heat and bring to a simmer. Reduce heat to low and continue to simmer for 20 minutes. Using an immersion blender, puree the jelly until smooth.