We have long thin cayenne peppers growing as well as some Jalapenos, Habinjaro, and lots Hungarian Hot Wax peppers growing.

Would like to find something like a hot red pepper jelly to use for seasoning as well as a recipe for something like a hot sweet Thai pepper sauce we could bottle/can up for later use.

Anyone got any recommendations?

Dave

The heat comes from dried pepper flakes in the recipe, but if you want to use your own hot peppers just omit the dried flakes and substitute your chopped hot peppers for some of the sweet red pepper in the recipe.

DH and I love this over fish.

Z

Thai Chili Sauce
from Small Batch Preserving by Topp and Margaret Howard

1 small tomato, chopped
1/2 small sweet red pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
3 Tbsp minced gingerroot
1/2 cup chicken stock
1/3 cup fish sauce
3 Tbsp lime juice
2 Tbsp each: brown sugar and rice vinegar
2 tsp hot pepper flakes
1/4 cup chopped fresh cilantro

1. Combine tomato, pepper, onion, garlic, gingerroot, chicken stock, fish sauce, lime juice, sugar, vinegar, and hot pepper flakes in a medium saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 10 minutes. Remove from heat and stir in cilantro.

2. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim. Process 15 minutes in BWB for half-pint and pint jars.

Makes 2 cups.

1/2 cup finely chopped garlic
1 tbsp Salt
6 cups cider vinegar
6 cups granulated sugar
1/2 cup hot pepper flakes

Process time in BWB is 15 minutes
We dry our own cayenne peppers so this should be a reasonable one to try.

Apricot Pepper Jelly

1 large red pepper, seeded and chopped
2 cups cider vinegar
1/2 cup hot peppers, seeded and chopped (I use a mix of peppers such as Cubanelles, jalapenos, serranos, cayennes, and cherry peppers)
8 or 9 fresh apricots, pitted and sliced very thinly plus 1/2 cup dried apricots, chopped
6 cups sugar
1 pouch (3 oz) liquid pectin

Add the peppers, apricots, vinegar and sugar to a large pot and stir. Bring to a full rolling boil for about 8 minutes. Add the pectin and stir in. Bring back to the boil for 5 minutes. Fill jars and process in a water bath canner for 10 minutes.

Gina's Locally-Famous Onion-Garlic-Pepper Jelly

1 1/2 cups mixed peppers (both sweet and hot*), seeded and finely chopped
1/2 cup onion, finely chopped
2 tablespoons minced garlic
1 1/2 cups apple cider vinegar
5 cups sugar
1 pouch Certo liquid pectin

Combine everything except the pectin and bring to a full, rolling boil for at least a minute. Stir in the pectin, bring back to a rolling boil for five minutes.

Fill jars (this usually yields 3 pints/6 half-pints) and process in a boiling water bath, 10 minutes for half-pints and 15 minutes for pints.

*I like about half red bell pepper and half whatever hot peppers are good to go from the garden. Choose according to your desired heat level, from mild Anaheims all the way up to habaneros, if you dare! I usually use something mild like Anaheim or Nardello, some jalapenos and/or serranos, and maybe some cherry peppers or (red) super chilis for a little more color. And I use the food processor to make easy work of chopping all the veggies.

Serving Suggestions:
The traditional preparation is to serve this spooned over a brick of cream cheese with crackers But our FAVORITE thing to do is to roast a chicken halfway, take it out, glaze it liberally with the pepper jelly, and finish roasting it. The chicken comes out shiny and crispy and sweet and spicy and succulent. SO GOOD!