Hot Pepper Jelly

by Chef

Serves: Makes about 1 1/2 cups


1 serrano or jalapeƱo pepper
1/2 cup sherry vinegar
1/2 cup chardonnay
2 tablespoons hot sauce (your favorite brand) 2 tablespoons shallots, nely minced

1 teaspoon red pepper akes 1/2 cup apple jelly
Kosher salt, to taste


Combine pepper, vinegar, wine, hot sauce, shallots, and red pepper akes in a small saucepot and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly and lightly salt to taste.