Category: Spread

Hot Pepper Jelly

The Sunshine Inn BlogLeave a comment

Hot Pepper Jelly

  • Servings: 9 Cups
  • Difficulty: Easy
  • Print

Anyone who has a garden will relate. Everything is ready to be harvested at the same time. This was my first time trying to make this. I had bought some jelly at the farmers market and loved the flavour. I then looked online and found so many recipes that I was a little overwhelmed. This is an amalgamation of many. It’s more like a jam this time but flavour wise was good.

Ingredients

  • sweet bell peppers
  • 8 jalapeños
  • 2 chili peppers
  • ½ cup of apple cider vinegar
  • 1 cup of sugar
  • 3 ½ cups of water
  • 2 unflavored unsweetened gelatin packs

Directions

  1. Chop all peppers together. I used a food processor and pulsed it until it was very small chunks.
  2. Put the peppers in a pot with the vinegar, sugar and 3 cups of the water. Include the juices from the peppers. Heat at medium high heat.
  3. In a small bowl, use the remaining ½ cup of water and dissolve the 2 gelatin packs.
    4. 4 Add to the peppers and bring to a boil. 5 Boil for about 10 minutes.
  4. Put in sterile jars. I used 1 cup glass jars.

Nutrition Per Serving

  • Calories 8
  • Fat 0.3 g
  • Sugar 1.6 g
  • Carbohydrates 1.86 g
  • Protein 0.1 g
  • Fibre 0.2 g

As I mentioned it turned out more like a jam than a jelly. I was also nervous that it would be consistent enough. Patience, it will set. This recipe has a little kick but you can make it hotter if you like by your choice of peppers. Mine was quite green but if you use red peppers it will be redder.

The heat is up to you and the color is up to you. Next time I will put a few less sweet bell peppers or more hot peppers. This is where you can have fun and make it your own.

Tzatziki

The Sunshine Inn BlogLeave a comment

Tzatziki

  • Servings: 10 1/4 cups
  • Difficulty: Easy
  • Print

I have heard this called “Garlic sauce, or Garlic spread” I’ve always known it as Tzatziki. I’ve tried a few different recipes but this one tops it all. This is a traditional Greek yogourt and cucumber sauce. It can be used as a dip, or a spread or in pita sandwiches.

Ingredients

  • 1 1/2 cups of plain Greek yogourt
  • 2 cups of grated cucumber (no need to peel or seed the cucumbers)
  • 2 tbsp of extra-virgin olive oil
  • 2 tbsp of chopped fresh mint or dill
  • 1 tbsp of lemon juice
  • 1/2 tsp salt
  • 4-5 of minced garlic cloves

Directions

  1. Grate, on the large holes of your box grater, 2 cups of cucumber. (Mine was 1.5 english cucumbers, you can use regular garden cucumbers).
  2. Working with one handful at a time, lightly squeeze the excess moisture out of the cucumber and put in a serving bowl.
  3. Add the yogourt, olive oil, lemon juice, mint, garlic and salt to the bowl and blend well.
  4. Serve immediately or chill for later.

Nutritional facts per serving

  • Calories 47
  • Fat 0.3 g
  • Sugar 1.6 g
  • Carbohydrates 2.4 g
  • Protein 3.7 g
  • Fibre 0.2 g

This is a very cool refreshing cold sauce. I’ve used it on pitas, salads, over a pork chop, options are unlimited. It stores well in the fridge for 4-5 days. I like mine quite garlicy, but you can reduce the amount of garlic used. You can try this recipe with 3 cloves to start. I’ve used mint as I have a lot of mint growing but you could use dill. It’s all up to you and remember to have fun and make it your own.