2 boxes Jiffy Corn Muffin Mix
2/3 cup heavy whipping cream
½ Canola oil
2/3 cup plus 3 Tbsp. Brimstone Originals Jalapeño Pepper Jelly
Pour Canola oil into an iron skillet. Place in pre-heated 400-degree oven and heat for 7 – 9 minutes or until a drop of water sizzles in the oil. In a separate bowl, blend both Jiffy mixes with the eggs and whipping cream. Microwave the 2/3 cup of pepper jelly until loose (about 25 seconds) and stir into batter. Pour into sizzling oil and bake 20-25 minutes. Remove from oven. Poke holes in baked cornbread. Melt remaining pepper jelly with butter and drizzle over cornbread.
Jalapeño Baked Salmon
2 salmon steaks
1/3 cup Brimstone Originals Jalapeño Pepper Jelly
2 T. butter
1 tsp. sea salt
Place salmon steaks in a lightly greased baking dish. Melt pepper jelly with butter and blend well. Stir in sea salt. Glaze salmon steaks liberally with the mixture. Bake in 400-degree preheated oven for approximately 30 minutes (depending on size of steaks).
Orange-Ginger Pork Chops
4 bone-in pork chops
1 T. olive oil
3 cloves garlic, minced
1 cup orange juice
1 t. ground ginger
3 T. Brimstone Originals Jalapeño Pepper Jelly
Salt & Pepper to taste
Sprinkle both sides of pork chops with salt and pepper. In a skillet, heat olive oil until a drop of water sizzles. Add pork chops and brown both sides. In a separate bowl, blend the orange juice, ground ginger, and pepper jelly. Add garlic to chops and pour juice mixture into skillet. Stew for 15 – 20 minutes. Serve with roasted cabbage wedges, onions, and carrots.
Jalapeño Grilling Sauce
1 cup Brimstone Originals Jalapeno Pepper Jelly
1 T. yellow mustard
1 package Brats
Warm pepper jelly in microwave approximately 25 seconds. Stir in mustard. Place Brats on a hot grill and glaze with jelly and mustard mixture. Serve Brats topped with the Grilling Sauce and chopped onion.
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