Re: [CH] Pepper Jelly
Brent Thompson (brent@hplbct.hpl.hp.com)
Mon, 23 Aug 1999 10:28:29 -0700
> The pepper jelly is my favorite jelly for my 100% whole wheat toast but I
> want to add a "little" (the emphasis is on little) more bite to it.
You might as well just go ahead and add a cup or so of your hot Thai chiles
into each batch of pepper jelly. You may only want medium heat now, but:
a) you're going to get addicted anyway to chile heat just like the rest of
us, and it'll happen before you get to the end of your stored pepper jelly,
so might as well plan ahead :-)
b) you can always slather it a bit thinner in the beginning until you need
full dose like the rest of us.
Of course, ripe rocoto is the best chile for pepper jelly. When you've got
them, you can entirely eliminate bell pepper, and just use entire rocotos
(minus seeds). I suppose you could even omit the hot central cores
(placentas) if you wanted to keep heat low, but then, you're going to want
that heat eventually, so might as well just add it now.
--- Brent