Tuesday, March 09, 2010


As a parting gift, got some of the much-coveted jelly from homegrown habaneros. (Actually, was an exchange - I sent along clementine). Normally save pepper jelly to have on crackers with cream or farmer cheese. Was told that this was good, especially if one was sensitive to hot peppers. In addition, one could brush it over chicken on the barbecue or to deglaze it in a fry pan.

Before anything else, though, we were to try it straight from the jar.

Pavel and I were drooling at the sweet, hot, vinegary scent on opening. *Boy,* was it hot, though. As a result, applied it very conservatively (only about a tablespoon for two chicken breasts). Could have used twice or thrice that, though, as the pepper flavor mellows out considerably on cooking. Caramelized beautifully, though. Served this with broccoli and jasmine rice.

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