Spicy Four Pepper Jelly Sauce is a versatile condiment! You can use it with cream cheese as a dip, a coating for your crispy chicken wings, or smeared on your morning bagel for a hint of spice!
Sweet and Spicy Pepper Jelly
What did the pepper do? They said it couldn’t be done but I officially burned something in my crock pot.
I know many of you will say that you have never heard of burning something in a crock pot, as it’s very purpose for existing, is that it is DESIGNED to cook for long periods of time and not burn!
Well, it is me, and if something like this is going to happen, it’s going to happen to me. It’s the Stewart Law. Needless to say, this was supposed to be a crockpot recipe and now it is not.
What was it that I burned? Here it is…
Four pepper jelly!
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Hot Pepper Jelly
Brooks and I are HUGE Diners, Drive-ins, and Dives fans. I mean AVID watchers of the show.
New episodes, old episodes, half-way over episodes, plan your whole vacation around DDD locations from the App kind of fans. I think we have seen almost all of them.
I even watched the show where they ran lost footage. I’m lame. I can’t help it!
I love seeing all these great places where ordinary people make food so tasty that they have a loyal following.
Feeding people something that makes them want to come back and eat your food, 4 or 5 times a week, makes my heart sing! I often find inspiration watching the foods these awesome folks are making that keeps customers coming back time and time again.
One of these episodes showed a chef making a chicken wing recipe that supposedly kept people lined out the door. I watched him make it (of course they don’t tell you exact measurements) again and again till I had to try it for myself.
I took notes like I usually do and it drives Brooks crazy, to see if I could make it at home. This is that recipe.
Like I said, it’s not EXACTLY how they make, just my interpretation of the notes I took. Turned out pretty good! If I ever get to travel to that restaurant, I will try them and let you know how close I came:)
I didn’t see where the restaurant is located because we started watching in the middle of the episode and I haven’t had the time to go back and research it online. I am just hoping that it will come back on while I’m watching the re-runs.
How to Make Hot Pepper Jelly
The initial cook time for the recipe on the show was 4 hours. I figured I could combine the ingredients, pour them in the crock pot, let them go on high for a few hours, and it would turn out just like on the show.
Well, after 3 hours, I saw no reduction in the volume of the jelly, so I cranked up the crock pot to high and cracked the lid so the steam could escape, fell asleep, and woke to the smell of burning sugar.
Oops! 8 hours on high… too long. Back to the drawing board.
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I decided to make it as they did on the show since I had to wait for my crockpot to start talking to me again, and hopefully, it would be quicker and turn out like originally planned. I’m not one for long cook times…
Second time worked like a charm. Taste it for yourself! By the way, I had to ditch the crock pot. It could not be saved. Funeral at 5 pm.
Leave me a comment and let me know what you would use this 4 pepper jelly with! I am already thinking it would be great on my next cheese board!
Easy Party Foods
Four Pepper Jelly Sauce
This sweet and spicy jelly can be used as a topping for all things sweet and savory!
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 2 jalapenos (seeded, ribs removed, chopped)
- 1 tablespoon Kosher salt
- 1 teaspoon black pepper (coarse grind)
- 1/2 teaspoon cayenne pepper (ground)
- Mix all ingredients in a heavy-bottomed saucepan.
- Bring to a boil over medium heat.
- Reduce to low and simmer for 2 hours or until reduced by 1/3. I like mine a little on the runny side so I can pour over chicken wings or goat cheese. You can always reduce it even more according to your needs.
- Store in an airtight container for up to 2 weeks in the refrigerator
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2121mgCarbohydrates: 140gFiber: 1gSugar: 136gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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Monday 22nd of March 2021
An excellent recipe, thank you. My son and his Japanese partner can't get enough of it. Apparently it takes my home made burgers to another level. Wishes of health and peace to you, William
Sheila M. Nadeau
Friday 1st of November 2019
Really NOBODY CARES YOU BURT YOUR PAN WHY IS IT SO HARD JUST TO GET THE f****** simple recipe nobody cares we come here to look for the f****** recipe f****** idiots I hope you burn everything else too
Saturday 15th of October 2022
@Sheila M. Nadeau, move on Felicia.
Monday 4th of November 2019
Sheila, So glad you stopped by! If you don't like to read my stories and get a FREE recipe, please feel free to close the tab, search google for another recipe, and get that one. No one is forcing you to read my blog. Seeing that we have never met, not sure how you could accurately conclude that I am an idiot but you do you girl. With regards to hoping I burn everything else too, sending you much love and light and hope you get help with your cyber bullying problem.
Monday 17th of December 2018
Would go great as a hot pepper chutney over pork loin. I'll pitch in for a George Forman grill! Keep those Crocks on Hi! Your buddy Bobby Medina.
Wednesday 10th of October 2018
I love the ingredients in this recipe and I am a huge fan of anything spicy - especially pepper spicy! I was wondering if you can alter this recipe and add something like strawberries or plums?
Wednesday 10th of October 2018
Thank you for reading! I too am a huge fan of spicy foods and could eat my weight in pepper jelly! You can absolutely add fruit. Just keep the total volume of peppers equal to the volume of fruit that you use. So 2 cups of peppers for the original, use 2 cups of fruit in their place. Also, because the fruit has a little more water in them you might need to cook the jelly a little longer to reduce the volume. Let me know how it turns out!
Debra @ Bowl Me Over
Monday 3rd of August 2015
LOVE pepper jam - so delicious and so versatile too. Your jam has such a beautiful color, just gorgeous and looks so yummy! Hey, thanks again for stopping by Try a Bite Tuesday and sharing your recipe last week, hope to see you back this week!
Sunday 9th of August 2015
Thanks for hosting a great party! I will definitely be back:)