Hot pepper jelly

Recipes

We’ve gathered some of our favourite recipes that are perfect to satisfy your inner chef for some culinary excitement.

Spicy Caesar Cocktail

I order my Caesars extra spicy and extra muddy with no salad. As a bartender of yesteryear, this is shorthand for lots of tobasco and worechestershire sauces with no celery or lime. Our Smoke Show Hot Sauce is the perfect match for a luscious and spicy cocktail. It also makes for the best ‘Hair of the Dog’ You could ask for.

INGREDIENTS

  • 4oz Clamato Juice
  • 2oz Vodka
  • 1/4 tsp HuffHot Smoke Show
  • Celery Salt rim
  • plenty of ice
  • garnish of choice

PREPARATION

  • Add ice to a shaker
  • Add liquor
  • shake it for 3 seconds
  • strain into a tall glass rimmed with celery salt and already filled with ice
  • Add Worcestershire to taste
  • add HuffHot Smoke Show to taste
  • Add your preferred garnish
  • sip away with your favorite snacks

ENJOY!

Spicy Chili Jelly

Hot pepper jelly

Ingredients

  • 1 pc large diced red pepper
  • 2 pc habanero peppers
  • 2 pc Bird’s Eye Thai peppers
  • 1 tbsp butter
  • 1 1⁄2 cup fresh (Insert Favorite Fruit Here)
  • 1⁄2 cup red wine vinegar
  • 5 1⁄2 cup white sugar
  • 1 pouch liquid pectin
  • 1⁄4 cup lime juice lime zest

Instructions

  • Place 9-10 clean jelly jars and rings into a roaster or large pan and sterilize in a boiling water bath.
  • Wash all peppers thoroughly and remove the stem, seeds and membrane. The habaneros and Thai chili peppers can burn the skin on your hands so protect your hands by using disposable gloves or plastic wrap as a makeshift glove. Dice the peppers in the food processor and make sure you have at least 1 1⁄4 cup of pepper, including the juice.
  • Put the Fruit into the food processor and pulse until finely ground. Combine in thesaucepan with the peppers. Add the red wine vinegar, the pectin, lime juice, zest and 1 tspbutter. Bring to a boil and reduce heat to medium. Simmer uncovered for five minutes.
  • Add the sugar and bring to a full rolling boil for one minute, stirring constantly. Remove fromheat. Put the lids into the hot water bath with the jars so that they are hot when you put themon the jars.
  • Bottle the hot jelly into the hot sterilized jars using a glass pyrex measuring cup – but don’t fill tothe top. Wipe rims of jars with a dampened, clean paper towel and then centre a hot lid on top ofthe jar. Put the rings on the jars and process in a boiling hot water bath for 5 minutes.

Depending on your heat tolerance, the bird’s eye chilis can be replaced with any chili of your liking. My personal favorite is, of course the habanero pepper, specifically the chocolate habanero. These babies have a delightfully fruity and earthy flavour. These are name because of the colour, not because they taste like chocolate. If you could place a log cabin with a roaring fireplace in a jar, that would be the feeling of this particular jelly. It starts of sweet, like any jelly should be, then just when you question why it’s not spicy, the heat starts setting in. and whammy, this sure does pack a punch! It’s perfect with some toasted sourdough bread or a few slices of French baguette.

Ingredients

  • 1 pc large diced red pepper
  • 2 pc habanero peppers
  • 2 pc Bird’s Eye Thai peppers
  • 1 tbsp butter
  • 1 1⁄2 cup fresh (Insert Favorite Fruit Here)
  • 1⁄2 cup red wine vinegar
  • 5 1⁄2 cup white sugar
  • 1 pouch liquid pectin
  • 1⁄4 cup lime juice lime zest

Instructions

  • Place 9-10 clean jelly jars and rings into a roaster or large pan and sterilize in a boiling water bath.
  • Wash all peppers thoroughly and remove the stem, seeds and membrane. The habaneros and Thai chili peppers can burn the skin on your hands so protect your hands by using disposable gloves or plastic wrap as a makeshift glove. Dice the peppers in the food processor and make sure you have at least 1 1⁄4 cup of pepper, including the juice.
  • Put the Fruit into the food processor and pulse until finely ground. Combine in thesaucepan with the peppers. Add the red wine vinegar, the pectin, lime juice, zest and 1 tspbutter. Bring to a boil and reduce heat to medium. Simmer uncovered for five minutes.
  • Add the sugar and bring to a full rolling boil for one minute, stirring constantly. Remove fromheat. Put the lids into the hot water bath with the jars so that they are hot when you put themon the jars.
  • Bottle the hot jelly into the hot sterilized jars using a glass pyrex measuring cup – but don’t fill tothe top. Wipe rims of jars with a dampened, clean paper towel and then centre a hot lid on top ofthe jar. Put the rings on the jars and process in a boiling hot water bath for 5 minutes.

Depending on your heat tolerance, the bird’s eye chilis can be replaced with any chili of your liking. My personal favorite is, of course the habanero pepper, specifically the chocolate habanero. These babies have a delightfully fruity and earthy flavour. These are name because of the colour, not because they taste like chocolate. If you could place a log cabin with a roaring fireplace in a jar, that would be the feeling of this particular jelly. It starts of sweet, like any jelly should be, then just when you question why it’s not spicy, the heat starts setting in. and whammy, this sure does pack a punch! It’s perfect with some toasted sourdough bread or a few slices of French baguette.

Sambal Oelek Chili Paste

This is an authentic sambal oelek chili paste recipe. You only need three simple ingredients and 10 minutes to make a chili sauce to rival anything you can buy in a jar.

Notes

Ingredients

  • ½ pound chili peppers *Thai chili peppers are preferred, but not required.
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon salt
  • OPTIONAL – 5 Garlic Buds – Crushed

Instructions 

  • Cut the stems of the chili peppers and chop into ½ inch pieces
  • Transfer the chili peppers and garlic to a food processor or blender and pulse until a smooth paste forms, scraping down the sides occasionally.
  • Add the vinegar and salt and blend until well combined.
  • Transfer the chili paste to a jar or airtight container and store in the fridge.

Notes

To store sambal oelek, transfer it to a clean, airtight container. Ensure that the container is tightly sealed to prevent air and moisture from entering. Store it in the refrigerator at a consistent temperature of 40°F (4°C) or below. This will help maintain its freshness and quality for an extended period.