We
grow numerous varieties of peppers in our garden every year, hot,
sweet, mild and use them fresh in salsas, Pico De Gallo, on
sandwiches, sliced on pizza, diced in casseroles and stuffed.
If
there’s any leftover at the end of the season, I dice and freeze them
to use throughout the winter months.
Recently,
I've read many rave reviews online about Hot Pepper Jelly so wanted
to give it a try. I made a couple batches using popular recipes, but
I found it seem to lack the “hot” and the pepper “flavor”
and was way too sweet for our tastes.
