HOT PEPPER JELLY SAUCE
New Orleans Seafood Cookbook
by Ralph Brennan
This tangy sauce is quite versatile. It performs very nicely as a garnish with fried seafoods, and also can be a flavorful component of coleslaw.
For 1 cup
NOTE: The sauce may be made up to three days ahead.
• 1/2 cup apple juice
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1/2 cup plus 2 tablespoons minced red sweet peppers
• 1/4 cup plus 2 tablespoons minced yellow sweet peppers
• 1 tablespoon minced fresh jalapeno peppers, or to taste
• 2 teaspoons cornstarch
• 2 teaspoons cool water
1. In a heavy, 1-quart nonreactive saucepan combine the apple juice, sugar and vinegar. Cook over medium heat until the sugar is dissolved, about two minutes, stirring constantly.
2. Add the sweet and jalapeno peppers and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes, stirring occasionally and skimming any foam that develops on the surface.
5. Once the mixture has simmered just short of 10 minutes, stir together the cornstarch and cool water to make a thin paste and use a metal whisk to whisk the paste into the sauce. Continue simmering until the sauce is noticeably thicker, about five minutes more, skimming if more foam develops.
Serving Suggestions: Remove the sauce from the heat and let it sit at room temperature for 30 minutes before serving. (The sauce will thicken more as it cools but will still be thin enough to pour.) Or, if made ahead, let the sauce cool then refrigerate in a covered container. Let it sit again at room temperature for about 30 minutes before serving.