I made this quick and easy jelly at the end of Hatch chile season, so I either have to wait until next year or use Anaheim chiles to make another batch.
In the last hatch chile pepper jelly I made, I found some red chiles to give some interesting color, but this time I made sure to get the classic green for a monochromatic tribute. In addition, this jelly is nothing but hatch; no apricot, no onion, just chiles! The short cooking time allows the pepper to retain their crunch in the jelly.
If you've ever found yourself pondering what you could possibly do with a hot and sweet pepper spread besides over toast, I have some suggestions below:
Interesting twist on a quesadilla: spread some jelly on the inside of a tortilla, top with shredded cheese and meat of your choice, and grill until melted. I did this for my habanero gold jelly and made a quesadilla with leftover rotisserie chicken and cheddar.
Heat it up and swipe it over grilled meats right at the end of cooking: Grilled fish, poultry, and red meats will all benefit. Great when making grilled fish tacos!
Quick and easy appetitizer: Top crackers or toast with goat cheese and pepper jelly. Also good with cream cheese.
Fired up? Let's make some hatch chile jelly!
Hatch Chile Jelly
1 1/2 cup Hatch chile, deveined and seeded, chopped finely
3/4 cup white vinegar (5% acidity)
3 cups granulated sugar
1 three-ounce pouch of liquid pectin
Combine chiles, vinegar, and sugar in a saucepan (non reactive such as stainless steel or enamel) and heat to a full rolling boil that cannot be stirred down over high heat. Boil hard for one minute, stirring constantly, then pour in the pectin. Once the mixture returns to a boil, boil hard for one minute and then remove from heat. Ladle into jars and process in a hot water bath for 10 minutes if you want to make this jelly shelf stable for up to a year, or just cool and the refrigerate in a sealed container. Makes approximately 6 half pints.
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