Brimstone Originals® All-Natural Pepper Jellies to the rescue! Looking for great-tasting snacks and meals without the fuss? Get out of the kitchen and into the party quickly, easily, and with tasty dishes that will dazzle your family and friends!
Mix desired amount of Brimstone Originals® Habanero Pepper Jelly into your favorite Blue Cheese dressing. Use as a dip for chicken wings, a topping on burgers and steaks, or a spread for ham, roast beef, or turkey sandwiches.
Layer and then roll thin slices of Swiss or provolone cheese, turkey, ham, roast beef, or other choices of meat. Slice into ½-inch lengths and lay them on a platter. Spoon desired amount of Brimstone Originals® Habanero Pepper Jelly onto each roll-up!
Add 4 cloves minced garlic to ½ cup olive oil in a saucepan. Saute' on medium heat about 30 seconds. Stir in 1-1/2 cups chunky peanut butter. Continue heating and stirring until peanut butter is melted and mixed well with garlic and olive oil. Add 2 Tbsp. soy sauce and 1 tsp. powdered ginger. Mix well. If sauce is too thick, add water or chicken broth to desired consistency. Just before serving, add 1 to 2 Tbsp. Brimstone Originals® Habanero Pepper Jelly (or more if desired!). Wonderful as a sauce over grilled chicken and Basmati rice!
Blend desired amount of Brimstone Originals® Habanero Pepper Jelly with ½ cup chopped cilantro, 1 – 2 Tbsp. minced garlic, and juice from one lime. (Vary amounts of ingredients depending on size of salmon.) Use as a glaze when grilling or baking fresh salmon.
Set crock pot on high and melt ½ cup Brimstone Originals® Habanero Pepper Jelly. Stir in desired amount of pre-cooked meatballs making sure each meatball is covered with a thin glaze. Maintain high setting for about 10 minutes. Turn setting low for about two hours, stirring every 15 minutes to avoid meatballs sticking to bottom of crock pot.
Preheat oven to 450 degrees. Heat 1 T. olive oil in a large skillet over medium to high heat. Add 1 seeded, sliced jalapeno, 3 cloves minced garlic, and 1/2 medium onion chopped. Saute' @ 3 min. Stir in 1/2 lb. boneless, skinless chicken breast halved lengthwise. Add 3/4 cup water and 1/2 tsp. salt. Cover and cook until chicken is tender. Remove chicken. To the liquid, add 3 to 4 cored, finely chopped tomatoes and 1 Tbsp. Brimstone Originals® Habanero Pepper Jelly. Cook until tomatoes are slightly pureed. Add 1/2 tsp. ground allspice. Stir well. Pour into baking dish. Shred chicken. Brush 8 corn tortillas with olive oil; bake 4 min. on baking sheet. Top tortillas with chicken and desired amount of shredded muenster cheese. Roll tortillas and place on top of tomato mixture. Bake until cheese melts.
Spread desired thickness of Brimstone Originals® Habanero Pepper Jelly on one slice of rye bread (or preferred bread). Stack slices of provolone cheese and tomato and top with second bread slice. Melt 1 to 2 Tbsp. butter in saucepan. Place sandwich in pan and cover. When cheese has begun to melt around edges and downside of sandwich is toasted, flip sandwich, adding more butter if necessary to complete toasting.
Scoop out center of desired number of "brownie bites" and fill with Brimstone Originals® Habanero Pepper Jelly. Let stand for two hours to allow jelly to soak into chocolate. Seal with softened cream cheese. Top with shaved chocolate.
Warm in the microwave for 20 to 30 seconds for a tangy dip for sourdough pretzels. Use as a spread on ham sandwiches, heat as a sauce over slices of ham, pork, or chicken, and use as a glaze on ham or pork. Great as a grilling sauce as well.