Beautiful in color and sweet with heat! Our Hot Pepper Jelly pairs perfectly with crackers and cream cheese or spread on a biscuit. No matter how you serve it, Hot Pepper Jelly is a hit every time.
Easy Uses:
- Quickly spread on a sandwich or burger
- Add to mayo for the perfect french fry dip
- Spoon on top of tacos
- Baste onto your favorite grilled meat or veggies
Recipes:
Hot Pepper Glazed Salmon
Prep time: 10 minutes
Cook time: 20 minutes
Servings: Two 4-oz. filets
Ingredients:
- 8-oz. salmon filet
- 2 tablespoons soy sauce
- 5 diced green onions
- 1/4 cup F+F Hot Pepper Jelly
- Salt + pepper to taste
Directions:
- Trim salmon into two 4-oz. filet pieces.
- Line a sheet tray with parchment paper or foil, and place salmon filets on top.
- Whisk soy and F+F Hot Pepper Jelly together, reserving a bit to top at the end.
- Baste salmon in pepper jelly and season with salt and pepper.
- Bake at 325°F for 15–20 minutes, depending on desired doneness of fish.
- While fish cooks, chop up green onions.
- Once out of the oven, top with more F+F Hot Pepper Jelly, if needed, and chopped green onions.
- Serve over rice, cous-cous, etc!
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Hot Pepper Goat Cheese Dip
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4–6 servings for a crowd
Ingredients:
- 10-oz. quality goat cheese
- 4-oz. softened cream cheese
- 1/4 cup whole milk
- 2 garlic cloves
- 3 sprigs picked thyme
- 1/2 cup F+F Hot Pepper Jelly
- 6 chopped up green onions
- Toasted baguette for serving
Directions:
- Preheat oven to 350°F.
- Soften cream cheese, and goat cheese. Mix together by hand or in a stand mixer until evenly incorporated.
- Slowly add in the milk, garlic, and chopped thyme.
- Bake at 350°F for 10–25 minutes until slightly bubbly. Top with F+F Hot Pepper Jelly and scallions.
- Serve with a baguette, cucumbers, radish, etc!
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Spicy Baked Brie With Roasted Pears
Prep time: 10 minutes
Cook time: 20–30 minutes
Servings: 6–8 servings
Ingredients:
- 1 sheet puff pastry
- 8-oz. round Brie
- 1/4 cup chopped walnuts
- 3 sprigs picked thyme
- 3 sprigs rosemary, chopped
- 1/4 cup brown sugar
- 1/2 pears sliced
- 2 tablespoons F+F Vermont Maple Syrup
- 1/4 – 1/2 cup F+F Cranberry Walnut Relish
- 2 egg yolks
- 3 tablespoons Demerara sugar
- F+F Hot Pepper Jelly
Directions:
- Let the frozen puff pastry dethaw if frozen, so it’s bendable and unfrozen, but not too soft to work with.
- Chop up walnuts, rosemary, thyme, pears, set aside to layer on top of Brie when ready.
- Trim the top and bottom of the Brie round, just enough to expose the cheese and remove skin.
- Lay out your puff pastry and place Brie centered on top of dough. Layer chopped walnuts, herb mixture, F+F Vermont Maple Syrup, and brown sugar on top of Brie. It is OK if things fall around the edges as we will be folding up to bake.
- Place sliced pears on top and top with F+F Cranberry Walnut Relish. Fold puff pastry edges around the cheese mixture so it is all fully encompassed like an envelope.
- Brush the folded puff pastry with egg yolk and top with Demerara sugar.
- Bake at 350°F for 20–25 minutes until golden brown.
- Serve with crackers and bread, top with F+F Hot Pepper Jelly if desired and enjoy!