The southern spice we put almost everything

Sweet, a bit spicy and ruby ​​red, pepper jelly is a curious distribution, which is more versatile than you allow. Not only because of the player's magic and the eye -catching appearance, the Pepper Jelly took its place in the southern chamber, but also because it is delicious.

When I first met a glass jar of pepper gel, I saw it sitting on a thick wooden board, next to the ritz biscuits and a bare cream cheese.

At first, did I look at it – the Bright Jelly cream cheese? -but once I took a sample, I got it: butter biscuits, zingy jelly and a rich, velvety cream cheese that comes with perfect bite.

Associated with our editorial director, MeganThe Pepper Jelly – Ritz Cracker scene is familiar. “It grew up in North Carolina, which was not really butter without ritz biscuits, with cream cheese and pepper on top,” he says. “Hot tip from my time in Louisiana: pepper gel is also a fantastic dive for fried chicken liver.” Megan also recommends as the upper part of the spoiled eggs and mixed with a vinigrette for a wine green and served with rural ham. It is particularly excited that this recipe is now on hand, as it has not found good pepper jelly in New York where he lives.

He thought it was from Texas in the 1970s, and the Pepper Jelly eventually became a chamber cart in the south, often sold as a canned food or at home. The taste depends on the sweet and spicy timeless balance. I especially like this version below my colleague developed Craig Ruff Birmingham, Alabama, test kitchen. It remains faithful to the classic spice and reaches a balanced ratio besides the spicy chiles.

The red pepper gives a pleasant fruit, while a small part of the green ring pepper gives a vegetable, grassy note. Fresno and Jalapeño Chiles give a slight heat to their signature – never overwhelming, but always present. Meanwhile, the apple vinegar increases the mixture with crisp acid content.

Craig relies on a food processor to process some of the Red Bell peppers and fresno chiles, release the purple juices, creating the base of the jelly and giving him the iconic red shade. The remaining red ringing peppers and the fresno chile gently cut their bite and add colorful spots that pass through the jelly (intended). Craig chooses low sugary pectin (such as Sure-yell), which does not rely on large amounts of sugar to activate, allowing better checking the sweetness of the jelly. Pectin sets the mixture, thus spreading its gel -like texture. The recipe includes simple short -term storage instructions and proper canning for longer term.

This versatile jelly deserves the place on a cheese sheet – either cream cheese, brie, or something more salty and firm, such as Manchego or Chällerhocker. Grilled meats, such as chicken, also work nicely for a sweet and spicy sandwich. Personally, I like to have a spoon over a straciatella dal, covered with a thick slice on the top of a sour. If he didn't grow up with him, the Pepper Jelly raised his eyebrows at first glance, but if he tastes it, he would win, just like me.

Cooking method
(Keep on the screen awake)