Friday, November 11, 2011

Roasted Red Pepper Spicy Jelly - Rrrrrrr Rrrrrr

There is so much to love about this Roasted Red Pepper Jelly. It's just so versatile. It's sweet, like you'd expect from a jelly, but it also has a kick of spice, a tweak of tang and the earthiness of roasted bell peppers. And, just look at that color. Those sexy red velvet belles, comfortable and proud in every size and shape, come with their very own flirty curl top. They have a very seductive nature, which fits in well with the theme for today's Lets Lunch bunch (my online virtual lunch buddies.)This month's theme is Seduction and it just happens to fall on the date of 11/11/11. How powerful, passionate and perfect is that?
Blue Cheese Meat Balls
kissed with warm
Roasted Red Pepper Spicy Jelly

Today's theme was chosen as a celebration of a new book written by one of our Lets Lunch buddies, Mina Kahn. Check out her steamy romance novel - The Djinn's Dilemma. Then, have fun with all the links below (and also on twitter with #LetsLunch) to see all the great recipes with Seduction as the theme.

I roasted these fresh peppers in the oven on a sheet pan at 400F for about 20 minutes.
I covered them in plastic wrap, individually, for about 10 minutes. After that, I opened them up, seeded, chopped and pureed them in a blender.Sometimes these multi-lobed beauties are under-rated considering they contains tons of vitamin C, antioxidants and fiber. The red bell pepper does not contain the same ingredients as hot peppers, in fact it's usually a bit sweet and crunchy and blends well with many other vegetables, or just with a simple garnish.A luscious spoonful of Roasted Red Pepper Jelly (which is spiced up a bit with red pepper flakes) gives a nice little kick to a toasted goat cheese covered crostini, garnished with black sesame seeds. It makes a nice ruby accompaniment to chicken and can give a regular hamburger a reputation among your friends. Served with eggs, the whole plate looks like a party.Don't forget to check out these Lets Lunch Bunch Seduction themes:

Mina Kahn - Smokin' Seafood Soup (and a new book!)
Joe Yonan - Sword Fish Stew for Seduction
His With Hers - Seduce me Apple Cider Donuts
Hapa Mama - Spaghetti for Adults Only
Monday Morning Cooking Club - Seduction Food - Pavlova
Spicebox Travels - Way To A Man's Heart Stew

RECIPE: Roasted Red Pepper Jelly

1 1/2 cups (about 3-4 ) Roasted Peppers Puree
1 cup White Vinegar
1/2 cup Rice Wine Vinegar
1 1/2 tsp. Red Pepper Flakes
2 cups Sugar
1 Pkt. liquid fruit pectin (3 oz.)

1) In a large deep pot: Heat Roasted Pepper Puree, vinegars, red pepper flakes and sugar over medium heat, stirring to dissolve sugar.

2) Increase heat and bring to a boil for about 10 minutes.

3) Add pectin, bring to a boil, stirring for only 1 minute and remove from heat.

4) Pour into sterilized jars 1/4 inch from the top, and seal. Boil in hot water bath for 10 minutes, remove and let cool for 24 hours. You may also pour into sterilized jars, seal, allow to cool and keep in refrigerator for several weeks, or freezer for several months.

Here's to the magic of 11.11.11 until the next 100 years~


Jen said...

One of my favorite condiments! (is it considered a condiment??) My personal favorite is with cream cheese spread on a cracker... addicting!

Ivonne Fernandez said...

Oh wow! i am going to have to def try this one! Thanks

Mina/SpiceBites said...

Love the post! Red bell peppers are my favorite, but never tried them in a jelly and never thought about how they come in different shapes & sizes & all are beautiful. Wow.

Thanks my friend & I'm so making this!

HapaMama said...

That is a feast for the eyes! (I'm sure it tastes delicious, too.)

linda @spiceboxtravels said...

Cathy, lovely and very versatile jelly! Great idea for this month's #LetsLunch theme of seduction.

Emma said...

Delicious and gorgeous! I've never made jelly from scratch before, but am certainly intrigued now....

Kitty said...

I adapted this recipe to convert a peck of hot peppers into something edible. Use red cherry, red bell, and onion, raw sugar, and a combination of white and cider vinegar. The taste test yielded a good result on fresh mozarella. I look forward to trying it with brie, cream cheese, and along side roasted lamb! Thanks