Recipe by runsanity
"As a hot-sauce addict and after YEARS of experimenting, I have finally come up with the perfect balance of scorch and yumminess. This jelly should be poured onto a brick of cream cheese and served with your favorite cracker. You will need a food processor or blender to mince all these peppers before measuring into blender. Gloves to protect your hands are also strongly recommended. Substitute blackberry or blueberry juice for pomegranate if you like."
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minced hot red pepper
Malbec red wine
minced habanero pepper
1 (1.75 ounce) package
powdered fruit pectin
powdered fruit pectin
white sugar, or more to taste
This is a great recipe!!!! Me and My husband LOVED it!!! Perfect combo of Hot and Sweet!!! It is more of a jam since jelly is usually clear juice and it wasnt strained, I did take some of the seeds and ribs out of the peppers before I put them in the blender. I used 1/2 cup red wine vinegar and 1/2 cup apple cider vinegar because I didnt have any red wine also used cranberry juice instead of the pomegranate, I wasnt sure about the pectin since all I had was the powdered so I used 4TBS and it turned out GREAT!! LOVED IT!!!! I will make this again!!! This is one of my new favorite recipes!!!
We LOVE this recipe! However, we use jalapenos instead of habaneros. SO tasty!
Definitely the wine and pomegranate make this. The combo of sweet & hot is perfect. Good and fairly hot; not wimpy. I used Hungarian wax peppers that I grew and left on vine until red (for the "hot red pepper") and a combo of red and green habanero peppers. It is unnecessary to mince the peppers because you are blending the in the blender and the less you handle them the better. WEAR GLOVES! This was great spread on chibatta bread crumbled with blue cheese; broil 1 min. FICO!
* Percent Daily Values are based on a 2,000 calorie diet.
Malbec Inferno Hot Pepper Jelly
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 4
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