In the kitchen with Kyle Fitzgerald of the Old Blinking Light

In the kitchen with Kyle Fitzgerald of the Old Blinking Light

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."

Jalapeno Jelly

12 fresh jalapeno peppers, seeded, stemmed and rough chopped 6 cups white granulated sugar 1-1/2 good quality cups apple cider vinegar

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.

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