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Habanero Jelly and ABT's

QBabeQBabe Posts: 2,275
edited 7:13PM in EggHead Forum
Last year at Eggfest, someone gave me some Habanero Jelly (I think MikeO, but now my brain is fuzzy) and I just re-discovered it in my fridge...well, last night we decided to mix some of that jelly with cream cheese and use in stuffing ABT's...what an OUTSTANDING combination! Whoever it was, THANK YOU! That is some really yummy stuff. Do you have a recipe you could share? I do some canning from time to time and that would be a wonderful thing to try my hand at...[p]abt's.jpg


  • QBabe,
    I've been doing that for awhile now. Probably inspired by mom making me cream cheese and jelly sandwiches as a little pup. The zip and sweetness really tie everything together nicely (although I was out of my homemade pepper jelly on new years eve and made a batch sans jelly - good, but not quite as good).

  • Nature BoyNature Boy Posts: 8,523
    That was indeed MikeO, who seems to have disappeared! [p]Nice looking turds there, Tonia. What I am seeing with my eyes just activated the stomach growling mechanism, and stomch sez it wants some. Wow.[p]Cheers!
    Twitter: @dizzypigbbq
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  • JSlotJSlot Posts: 1,218
    Sure is funny how a lil' ol' picture can creat so much saliva, ain't it?! Happy New Year!![p]Jim
  • QBabe,[p]Yeah, it was mikeo. I finished mine last summer and I've been meaning for months now to thank him and ask for the recipe.[p]
  • RRPRRP Posts: 22,050
    Nature Boy I tried about a month ago hollering here for MikeO and also a couple emails were sent - though never returned nor did he reply. I wondered maybe if he has gone underground and is on a spy mission of some sort in Baghdad or somewhere looking for Bin Laden! You know playing volleyball with a secret camera hidden in his toweled head!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • QBabe, In the meantime while you are waiting for a recipe to make your own, you can purchase jalapeno jelly at your local grocery store. Knott's Berry Farm makes two versions that are both good.[p]Hoppy New Beers,[p]Juggy D Beerman[p]BTW Those ABTs look good!
  • QBabe,
    I found this through Google. [p]Habanero Jelly [p]
    3 ORANGE bell peppers, large, fleshy
    5-10 chiles habaneros, ripe (original comment: "10 makes this stuff DEADLY")
    1.5 C. vinegar, white, distilled
    7 C. sugar
    1 pkg liquid fruit pectin (Certo or equivalent) [p]1. Remove stems, seeds, and membranes from bell peppers. Remove stems from habaneros (and seeds too, if you want to take the trouble, but if you do you run the risk of removing membranes, too, which will reduce hotness of the end product).
    2. Put bell peppers, habaneros, and the vinegar in a blender and process until smooth.
    3. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
    4. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.
    Yield: about 7 half-pint jars.
    Brent's comments:
    1) ORANGE bell peppers are EXTREMELY expensive. YELLOW bell peppers are expensive but much cheaper and just as suitable, since it turns out the orange color doesn't really show very well anyway -- the yellow ends up clearer and more appealing, whereas the orange ends up looking a bit like a murky yellow. And RED bells are cheapest of all, not to mention giving perhaps the best color. I got the best flavor jelly when I used a good tasting mild chile for "filler" instead of regular old bell peppers (namely, "Szentesi", a Hungarian paprika type, but just substitute your favorite choice). [p]2) Actually, the best jelly of all came by using rocotos instead of habaneros. I still used bell pepper and/or Szentesi for "filler", used about 10-15 rocotos or so, de-seeded and de-veined them as original recipe directed, and even so these batches turned out hot and delicious flavor. But next time I will leave all membranes, removing only seeds. Who cares if the jelly's so hot you have to use a bit less on your toast/bagel? [p]3) The batch I made with 8 habaneros, de-seeded and de-veined per original recipe, was not very hot at all, hence my modification to no longer de-seed nor especially de-vein. I suppose an alternative would be to still de-seed and de-vein, but use many more (20-30?) habaneros to get more of that distinctive hab flavor/aroma without making it deadly for non-chile-heads. [p]4) A standard pepper jelly variant is to add at the end some bits of chopped pepper for visual/texture appeal, which could be green and/or ripe colored chiles. I would use a mild chile for this like jalapeno or bell pepper, not habanero, since pieces of the latter could be an unpleasant surprise for non-chile-heads. [p]Hope it works the same.[p]Spring Chicken
    Spring Texas USA

  • QBabeQBabe Posts: 2,275
    Nature Boy,[p]I thought I'd remembered it was him...too bad he's disappeared from these parts...[p]Happy New Year!

  • QBabeQBabe Posts: 2,275
    JDB,[p]Thanks for the suggestion. I had no idea that you could get anything like that commercially...I've only seen it at small roadside stands or crafts shows...[p]Happy New Year to you!

  • QBabeQBabe Posts: 2,275
    Spring Chicken,[p]Thank you! This sounds like just the thing I was looking for. MikeO's wasn't peel your tongue hot and you could eat it on toast without burning precious anatomy, so I'd probably experiment around a bit like you to come up with a combination that was similar. It was REALLY good![p]Happy New Year,

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