I am currently involved in a torrid love affair with these tiny, green, spicy, smoky, abundant, little hotties… jalapeno peppers!!!!
They are just SO cute!!! And so sadly underrated! Every time I mention that I had jalapeno peppers literally pouring out of my garden all summer, the average Midwesterner that I am sharing a conversation with always proudly blurts out their solution to this problem… “Duh!!! Jalapeno Poppers! Hello!?” Ugggghhhhh. I know they are so good, but c’mon! I’m not always at a bar, my phantom gall bladder doesn’t cooperate with deep-fried anything, and I don’t eat cheese. Not that Velveeta is actually cheese, but whatever. Okay, sometimes I eat cheese. Not Velveeta, but real cheese.
Give my little green man some credit people – the jalapeno can totally step it up to a variety of recipes and palettes. It’s not just about the heat either. I mean, it’s true, these cute guys are HOT. But, there is so much more to them just a deep-fried bar app ordered by “Belly Up Bill” (I can use the name Bill because that is my husband’s name.) Jalapeno peppers are literally on fire with health benefits! They are small-but-mighty and packed with Vitamin C, Magnesium, Iron, Zinc, and antioxidants, just to name a few. Read more about their super powers here! Also, they are inexpensive $$$$$$, and super-simple to grow! Proof – I grew them!!!
So, I have SO many little green dudes that I want to make something in a big batch that I can add to TONS of snacks and recipes and freeze. Hmmmm…. how about JAM!!!! Yes!!! And now a new addiction has begun. Let’s see… what haven’t I been putting this on!?!? It is topping my morning toast and avocado, crackers and hummus, mixed into salad dressing, tacos, marinades, nachos, quesadillas, dips, ahhhhhhh!!!!! I am in love!!!!
And this jam is SO my jam…
Jalapeno This Jam is My Jam Recipe
1 1/2 C Fresh Jalapeno Peppers, chopped (Remove a portion of the ribs and seeds to decrease heat as preferred)
1 Green Apple, peeled, cored, and chopped
1/2 White Onion, chopped
1/2 C Agave Syrup
1/3 C Apple Cider Vinegar
1 tsp. Sea Salt
Juice of 1/2 -1 Lemon
Combine the apple, peppers, and onion in a food processor until well-blended.
Bring all ingredients to a boil in a saucepan. Simmer until mixture thickens, stirring occasionally.
Once the jam is thick, remove from heat. Usually 30-40 minutes. Store in glass ball jars.
A little of this jam goes a LONG way! This is not something you want to load on a cracker and pop in your mouth. Unless you like to torture your tongue.
You may choose to remove the core and seeds of a portion of the jalapenos to lessen the heat factor. Wimp.
This mixture lasts up to 2 weeks in the fridge or can freeze up to 6 months!
A thin layer of Jalapeno Jam over humus makes for a quick and easy dip. Add black olives, sun-dried tomatoes, and green onion.
Whisk Jalapeno Jam with extra virgin olive oil, apple cider vinegar and some fresh squeezed lemon juice for a bright and light salad dressing! This can also work great as a marinade for fish or shrimp!
Thin Jalapeno Jam with warm water and used as a drizzle to add a little heat on top of chicken, quesadilla, enchiladas, burritos.
I’m just going to stop now. I don’t want you all thinking I have an actual, legit jalapeno jam problem.