Now available in select Publix Stores.

Main Course Recipes using Pepper Jelly

Delicious Pepper Jelly Recipes for your main courses using Brimstone Originals All-Natural Pepper Jellies to enhance your meats and seafood.

Main Course Recipes

Brimstone Originals All Natural Pepper Jellies will invigorate your recipes! We are happy to provide you some of our most popular MAIN COURSE recipe creations using our four best selling flavors, Habanero Pepper Jelly, Jalapeno Pepper Jelly, Pineapple Pepper Jelly and Cranberry Jalapeno Pepper Jelly. Enhance your favorite main course recipes for Pork, Shrimp, Scallops, Meatballs and Chicken with our delicious Pepper Jellies.

Spicy Meatballs
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.
Orange Ginger Pork Chops With Roast Vegetables
Sprinkle pork chops with salt and pepper on both sides. Brown both sides in a Tbsp. of olive oil and 3 cloves minced garlic. Mix 1 cup of orange juice with 1tsp. ground ginger and 3 Tbsp. Brimstone Originals® Jalapeno Pepper Jelly. Pour over pork chops and stew for ½ hour. Meanwhile, roast cabbage wedges, onions, and carrots in oven. To serve, spoon sauce from pork chops over vegetables.
Tangy Sweet and Sour Pork
Saute' one large garlic clove in 1 Tbsp. olive oil. Brown approx. ½ lb. pork cut into bite-size chunks. Sprinkle with salt and pepper. Add large chunks of 1 yellow sweet pepper, 1 red sweet pepper, and 1 large onion. Saute' until vegetables are of desired crispiness. Drain one 15-oz. can pineapple chunks (in natural juice), reserving juice. Stir pineapple chunks into pork and vegetable mixture and heat well. Blend ½ cup Brimstone Originals® Jalapeno Pepper Jelly with 1 tsp. ginger and 2 Tbsp. soy sauce. Pour over pork and vegetables and mix well. Serve over hot Basmati rice, prepared with reserved pineapple juice mixed with water.
Stir-Fried Egg Roll
Saute' 2-3 cups finely shredded cabbage and 1 cup diced celery in 1 Tbsp. olive oil for approx. 5 minutes or until vegetables are cooked to desired crispness. Add 2 cups either diced cooked chicken or whole steamed shrimp. Mix well. Add 3 cups cooked Basmati rice and stir. Pour heated Brimstone Originals® Jalapeno Pepper Jelly over each serving. Spicy Mustard Stir ½ tsp. yellow mustard into one cup Brimstone Originals® Jalapeno Pepper Jelly. Mix well.
Marinated Red Wine and Cranberry Pepper Meatballs
Pour 4 lbs. pre-cooked meatballs (thawed) into a large crock pot or kettle. Add wine and simmer on low for about 2 hours or until meatballs are thoroughly heated and most of wine has been absorbed. Drain off remaining wine. Heat 1 jar Brimstone Originals® Cranberry Jalapeno Pepper Jelly in saucepan or in microwave until melted and pour over meatballs. Stir carefully; making sure each meatball is completely coated without breaking them. Serve.
Pineapple Rice Dinner
Steam 1-2 cups basmati rice. Saute' chunks of chicken or pork with butter and minced garlic. Add a medley of fresh vegetables. Mix ½ cup Brimstone Originals® Pineapple Pepper Jelly with 1 tsp. powdered ginger and 1 Tbsp. soy sauce. Mix well and serve over steamed rice
Pineapple Pepper and White Wine Glazed Shrimp and Scallops
In large saute' pan, melt ½ cup butter. Add 4 cloves minced garlic, 1/3 cup diced green pepper and saute' for 1 minute. Add 1 - 2 lbs. shrimp and scallops. Saute' for 3 minutes, making sure each shrimp and scallop is fully coated. Add 1/4 cup white wine and stir well. Blend in ½ cup Brimstone Originals® Pineapple Pepper Jelly until melted. Mix well. Serve over rice.
Spicy Enchilada recipe
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.