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Malbec Inferno Hot Pepper Jelly

Reviewed: Nov. 10, 2013
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!
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