Tuesday, January 10, 2012

Roasted Jalapeno Jelly

I made this spicy condiment and put it on our elk burgers with swiss cheese and sauteed mushrooms!!

6 jalapeno chilies
2 cups water
2 cups sugar
1 TBSP minced garlic
1 tsp cumin
juice and zest of 3 limes
3/4 TBSP sea salt
2 TBSP cornstarch
1 oz vodka

Char the chilies over an open flame until blistered. Place them in a paper bag and let set 10 minutes, then peel off skins. Cut chilies in half and remove seeds and stems. Finely chop. Heat water and sugar to a boil. Add garlic, cumin, lime juice and chilies. Simmer about 15 minutes - watching to keep from boiling over (it will happen). In a cup mix cornstarch and water until smooth, add to chili syrup and bring to a boil. Remove from heat and add lime zest - adjusting the taste with salt. If you want a real kick to your jelly - leave in some of the Jalapeno seeds.
Will keep in the refrigerator for several weeks! Add to anything for a hint or spicy sweetness!!

No comments:

Post a Comment