Hot pepper jelly is smokin'

This is the second year that I've made the uber local, firey delicious "I eat Brooklyn Hot Pepper Jelly" from farmer Ben's rooftop peppers. This year I raised a few of these babies from seed in my home and then planted them on the roof. I use a bunch of different types of peppers: Hungarian hot wax, jalapeno, Thai, pequen, and a few sweet ones too. This is my favorite condiment I make. It's sweet & savory and adds a little punch to any meal. It's super fabulous on grilled cheese. Or you can try it old lady style: cream cheese, trisquit, hot pepper jelly.

UncategorizedLaena McCarthy