Sooooo………this post is sort of unrelated to my whole International Pressure Cooking Adventure. I just got excited and wanted to share and post about it. So it’s kind of an impromptu post.
I just recently got introduced to Pepper Jelly. Some of you may be like me and don’t have a clue what Pepper Jelly is. Well, that’s what Google is for! Just kidding! But I’m sure there are lots of people who already know what it is and use it regularly. So bare with us poor folks who have been deprived for so long.
Pepper Jelly is sort of like a jam, but made with a wide variety of hot chile peppers. And most commonly mixed with another fruit. Kind of like Jalapeno Mango Pepper Jelly, or Habanero Apricot Pepper Jelly. So it’s a bit sweet, tangy and SPICY!!! And boy can it be used on all SORTS OF THINGS from desserts to meats.
Pepper Jelly is most commonly made using the canning method in a pressure cooker in little jars. And the best kind are made in small batches to ensure flavor and freshness. (Unfortunately I have not quite gotten up the nerve to learn how to can in my pressure cooker yet.)
I got introduced to Pepper Jelly from a friend of mine who’s sister makes these from scratch. And they turned out to be so good that her sister started to sell them online. My friend would always serve a jar over a block of cream cheese with some crackers at parties. My other friends and I would dig into it wondering “What in the world is this deliciousness?” And finally she told us what it was and we all wanted to get some pepper jelly of our own!
I recently bought a couple of jars. Hot Mama’s Peach Habanero flavor, regular Habanero. And then I went back and bought more of some Apricot Habanero and a Cranberry Habanero. And remember, I don’t really care for spicy food, I’m a big wimp when it comes to that. But this stuff is addicting. I wanted to eat it on everything! I even used it as a sauce for some tamales my neighbor gave to us over the holidays.
I started to wonder what else I can use this stuff on? Unlike one of my friends who likes to eat it in spoonfuls out of the jar directly, he’s sort of nutty, but I wanted to actually use it to make FOOD!
So over the weekend I gave it a test-run and used it as a pizza sauce. You heard me right. I made pizza from scratch and popped it in the oven to bake. I used pre-made dough from the store, rolled the dough out and instead of using marinara pizza sauce, I used spoonfuls of Habanero Pepper Jelly and smeared it all over the dough. Then I put my toppings on as usual. Grilled onions, mozzarella cheese, and prosciutto. Popped it in the oven. Then off I went to my cooking club, since my pizza was going to be my contribution (It was Italian themed). Everyone really liked it. Unless they all lied to me. So the pepper jelly as pizza sauce was a hit! Points for me!
Today I dug into my freezer and found a box of frozen baby back pork ribs. I actually didn’t like these ribs because they were small and thin and not very meaty. But my HB had bought them and it’s about time we use it all up. So as an impromptu idea, I lathered the ribs with some Habanero Pepper Jelly and set it on a trivet in my pressure cooker and away we go!
Ten minutes later, I took them out of the pressure cooker, lathered on more pepper jelly and stuck the ribs under the oven broiler for like 5-7 minutes, with one more sauce bathing in the middle.
Seriously, I think I can finish the whole rack of ribs on my own! It was soooo yummy! Too bad my HB isn’t home to try any. Cause I am going to eat it all! Boo hoo!
I can’t wait to try it out on some actual good quality meatier ribs or even pork belly.
It was spicy, tangy, sweet and totally made the ribs worth it. I’m going to actually go and finish them up right now!
Does anyone know what else I can make or cook with pepper jelly?