By Kelly Bogard
A Texan menu for the holiday season is not your typical Christmas fair. Don’t get me wrong. We all still love our green bean casserole and cornbread dressing. But we reserve those foods for Thanksgiving. At Christmas, we eat Mexican food.
From fajitas to tamales, there is a little bit of everything. One thing that is a must, heat. And not just any heat. Jalapeño heat! And here are two of my favorite jalapeño recipes.
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For Jalapeño Jelly, you will need…
8 jalapeños, half seeded
2 red bell peppers, seeded
6 c. sugar
1 1/2 c. Apple Cider vinegar
1 pouch liquid pectin
1/2 tsp. salt
8 glass jelly jars[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=”vertical-align:text-top;”]
And for Candied Jalapeños you will need…
1 lb. jalapeños, sliced
3 c. sugar
2 c. Apple Cider vinegar
1 tsp. salt
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Both of these recipes are great for gifts and for holiday parties. For gifts, I use a standard canning method of sterilizing the jars, lids and rings while I have everything else working to go in the jars.
While the jelly is cooling down a bit, turn your attention to the jalapeños for candying. In a second pot, mix together all of the ingredients for the candied jalapenos and bring to a boil. Let the mixture boil for five to six minutes then remove it from the heat.
Repeat this process with the sliced jalapeños. I like to save the left over juice as it can be used to add a bit of heat to other dishes too. All of the sealed jars can be left at room temperature for six months. Refrigerate after opening, though.
It may be chilly outside this time of year, but that doesn’t mean your meals have to be. Add some heat to just about anything with these sweet and hot pepper presents. We wish you a safe and happy holiday season, and from all of us at Texas Table Top, enjoy!