hot chili pepper jelly recipe
The Best hot chili pepper jelly recipe
I also appreciate how versatile it is. We use it on sandwiches, in salads, or even as a dip for veggies and wings. It’s perfect for parties because it’s easy to serve and always gets a reaction—people either love it or learn to love it. Plus, it’s a great way to use up fresh peppers that might otherwise go to waste. And honestly? It’s surprisingly good for you. The peppers in the jelly are packed with vitamins, and the natural sweetness and heat make it a healthier alternative to sugary spreads. It’s something you can make ahead, store for weeks, and enjoy all year long.
Spicy Chili Pepper Jelly
A tangy, spicy spread perfect for sandwiches, toast, or dipping. This homemade jelly captures the bold heat of fresh chili peppers in a smooth, jam-like consistency.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vinegar
- 1 cup tomato sauce
- 1 large chili pepper (jalapeño or serrano)
- 2 cloves garlic
- 1 tbsp tomato paste
- 1 tsp cumin
- ½ tsp smoked paprika
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, whisk together flour, salt, sugar, and vinegar. Set aside. -
2
In a pot, combine tomato sauce, chopped chili pepper (seeds removed for milder heat), garlic, tomato paste, cumin, and smoked paprika. Simmer for 15 minutes until thickened. -
3
Pour the sauce mixture into the flour dough and stir until smooth. Cook on medium heat for 5–7 minutes, stirring constantly, until thickened. -
4
Strain the mixture through a fine-mesh sieve to remove seeds and pulp. Pour into a clean jar and refrigerate for at least 2 hours to set.
🔧Equipment
- Mixing bowls
- Pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spicy Chili Pepper Jelly Works
❓ Frequently Asked Questions About Spicy Chili Pepper Jelly
1. What is the best way to store homemade hot chili pepper jelly?
Store the jelly in clean, airtight glass jars in the fridge for up to two weeks. For longer storage, freeze portions in ice cube trays for up to three months. Always let the jelly cool completely before sealing to prevent spills.
2. Can I make this jelly without a pressure cooker?
Yes! Use a heavy-bottomed pot on medium-low heat, stirring often to prevent sticking. Simmer for an extended period (about 1.5 to 2 hours) until the mixture thickens and reduces to your desired consistency.
3. What if my chili peppers aren’t hot enough for this recipe?
If you want a milder jelly, blend in more mild peppers like jalapeños or serranos alongside the habaneros. For extra heat, increase the number of habaneros by 10–20% or add a pinch of cayenne powder at the end.
4. How can I adjust the sweetness level to suit my taste?
Start with 1 cup of honey or sugar and adjust to taste. If it’s too sweet, add a pinch of salt or a splash of vinegar to balance. For a tangier jelly, increase the vinegar by 1–2 tablespoons.
