With our tabasco pepper plant in full picking mode, I have been researching unique recipe  ideas to use up these spicy red delights.  (I have already made pepper sauce for southern greens and plan to also make a hot sauce with carrots and garlic as well, but saw this delectable recipe in the September issue of Martha Stewart Living and was super excited!) Hot-Pepper Jelly is a canned staple in the south; my Mom would always serve it over a block of cream cheese for an easy and decadent appetizer, but it also makes a nice glaze for grilled pork chops, or as a spicy condiment to spread on a simple sandwich.  Spicy from the peppers, sweet from the apple pectin and sugar, this pepper jelly also has diced sweet bell peppers in it as well.  Dig in, but you’ve been warned– these jars do pack some heat!

(To view this recipe, click on the following link: http://www.marthastewart.com/1125600/hot-pepper-jelly)

Tagged: apple cider vinegar, apples, bell peppers, hot chile peppers, hot pepper jelly, jelly, Martha Stewart Living, pepper jelly, sugar