Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).
Add some heat to your favorite dishes with a jelly made from sweet and smoky hatch chiles. Hatch chile season lasts about six weeks in late summer, but you can make this recipe year-round using Anaheim peppers.
Servings and Ingredients
|6 Hatch chile peppers|
|1 red Fresno chile pepper|
|2 tbsp. Gustare Vita olive oil, divided|
|½ tsp. kosher salt|
|2 green onions, sliced|
|3 tbsp. Full Circle Market organic unfiltered apple cider vinegar|
|2 clove(s) garlic, sliced|
|1 (10-oz.) jar full Circle Market organic European apricot fruit spread|
Things To Grab
Combine Hatch and Fresno peppers, 1 tablespoon olive oil, and salt in a large bowl; toss to coat. Grill peppers 5 to 10 minutes or until blistered and slightly charred, turning occasionally. Cool; remove stems and seeds, and coarsely chop.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Heat remaining 1 tablespoon olive oil in medium saucepan on stovetop over medium heat. Add chopped Hatch and Fresno peppers, green onions, vinegar, and garlic. Cook 3 to 5 minutes or until softened, stirring occasionally.
Stir fruit spread into pepper mixture. Bring to a boil; reduce heat to medium-low. Simmer 20 to 25 minutes or until thickened, stirring occasionally. Cool completely. Store covered in refrigerator up to 5 days.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 9g
- Protein: 0g