My Recipes

Title: Tabasco Classic - Hot Pepper Jelly ****

User: nnss


Categories: hot, spicy, tabasco, spreads, toppings

amount unit name
4 LG red or green peppers, cored and seeded
1 1/2 TS tabasco pepper sauce
3/4 C cider vinegar
3 1/2 C sugar
3 OZ pouch of fruit pectin


We generally make our pepper jelly with aged Tabasco pepper mash from
the factory to give it color and flavor. Although perhaps not quite
as fiery, this simple recipe using the pepper sauce makes a mellow,
spicy jelly. Spread cream cheese on crackers, then top with a dollop
of the jelly for a tempting morsel to serve with cocktails. Pectin
is available in well-stocked supermarkets.
~-- Cut the peppers into large pieces, then coarsely chop in a food
processor or blender. In a large nonaluminum saucepan over high
heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring
to a boil and boil rapidly for 10 minutes, stirring occasionally.
Remove from the heat and stir in the pectin. Return the pan to the
heat and return to a boil. Boil the jelly for exactly 1 minute, then
remove from the heat. Stirring frequently to prevent bits of pepper
from rising to the surface, skim the foam off the top. Ladle the
jelly into hot sterilized jars, seal, and place on a rack in a deep
kettle. Pour boiling water over the jars to cover by 2 inches and
bring to a boil over high heat. Continue to boil for 10 minutes,
then remove to a rack to cool. Makes six 8-ounce jars.
From: The Tabasco Cookbook.