Have you ever heard of Chevys Fresh Mex restaurant?
It is one of my besties favorite restaurants, we have been there several times. And one of our favorite things on the menu are their Crispy Chicken Flautas served with this delicious Jalapeno Jelly.
I would describe a flauta as a Mexican egg roll.
This is a copy cat version of that Jelly.
You could totally jar/can this jelly, but this recipe is only enough to fill a pint jar.
I decided to keep it in the fridge, and that should be good about a week and a half.
Here is what you will need:
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 to 1 seeded and diced jalapeno pepper (depending how hot you want it)
1 1/3 cup sugar
1/4 cup red wine vinegar
Juice from 1 lime
2 Tablespoons pectin
How to make the jelly:
Pretty simple throw all your ingredients into a sauce pan heat until sugar is dissolved.
Remove from heat and blend in a food processor for 30-40 seconds.
Return to sauce pan and bring to a boil.
Stir in the pectin and reduce heat, simmer for 10 minutes.
Remove from heat and cool.
There are lots of ways I can think of to use this spicy jelly.
Mix with cream cheese and serve with crackers.
We have made gourmet grill cheeses and add some of this jelly in them, delicious!
Or with your favorite Mexican dish.