THE BEST SPICY HOLIDAY PEPPER JELLY RECIPE INFUSED WITH TABAÑERO EXTRA-HOT SAUCE
Holiday gatherings are full of predictable foods like grandma’s cookies, green bean casserole, and that questionable red-and-green pepper jelly. The jelly’s there, but let’s be real — no one’s touching it. For those wondering if spicy holiday pepper jelly could ever be good, the answer is yes because this recipe exists.
Even rookie chefs can make this Tabañero Extra-Hot Sauce-infused spicy holiday pepper jelly recipe. Preparation and cooking take a few minutes, and the jelly sets overnight. No canning skills are needed, and the ingredient list is minimal. Fresh bell peppers, spicy jalapeños, and Tabañero Extra-Hot Sauce make this recipe everything pepper jelly was meant to be.
Every ounce of this spicy recipe is worth spreading on a cracker (and devouring the whole jar). Finally, a spicy holiday pepper jelly recipe that earns its spot on the table.
Spicy Holiday Pepper Jelly Recipe
Preparing and cooking this spicy holiday pepper jelly recipe takes about 30 minutes and yields four 6-ounce jars. The jelly needs a little time to settle in the fridge, so unlike holiday shopping, prepare it a day ahead.
Equipment Used in this Recipe
- 1 cutting board
- 1 sharp knife
- 2 mugs that can handle the heat
- 1 pair of gloves (for handling the jalapeño peppers)
- 1 large pot
- 4 6-ounce glass jars
Ingredients
- 1 large red bell pepper
- 1 large green bell pepper
- 2 jalapeño peppers
- 1 ½ cups of granulated sugar
- 1 ounce of pectin
- ¼ cup of apple cider vinegar
- ¼ cup of water
- 1 tablespoon of Tabañero Extra-Hot Sauce
Instructions
Wear gloves while handling the peppers — jalapeño oils, fingers, and eyes don’t mix well. Remove the seeds from the jalapeño peppers and rinse under cool water to ensure all the seeds are gone.
Repeat with the bell peppers, ensuring that all seeds are removed. Dice all of the peppers, making sure not to over-chop. The spicy holiday pepper jelly benefits from a little bit of texture.
Place a large pot on the stove over high heat. Add chopped peppers, ¼ cup of granulated sugar, and the pectin to the pot. Stir briefly to coat the peppers with sugar and pectin.
Add the water and apple cider vinegar and bring the mixture to a rolling boil. Stir the mixture occasionally to ensure that everything blends well.
Add the remaining sugar and stir until dissolved. Continue boiling for one minute, allowing the mixture to reach a jelly-like consistency.
Once the jelly has thickened, add the Tabañero Extra-Hot Sauce. Stir well to distribute the heat evenly. Remove the pot from heat and let the jelly cool for a few minutes. The mixture will still be boiling, so handle it with care.
Carefully pour the jelly into sterilized glass jars. Seal the jars tightly and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator. The jelly will continue to set as it chills.
Serve the spicy holiday pepper jelly cool with crackers and cream cheese. Prepare to shock the taste buds of unsuspecting relatives at the holiday party.
Make the Holidays Hotter with Tabañero
Tabañero does hot sauce differently, providing an all-natural, gluten-free alternative to the vinegary nobodies of hot sauce. Now, with placements in grocery stores like Walmart, Meijer, and Winn-Dixie, Tabañero is bringing better hot sauce, taco sauce, and barbecue sauce to the masses. Whether a recipe calls for spicy, sweet, or zesty, Tabañero has the sauce.