Pepper jellies are great traditionally on cream cheese, but this product works on charcuterie board type items, on meats and with good cheese.
One thing people are doing now with pepper jellies is smoking the cream cheese before dropping on the pepper jelly. Cream cheese has a short shelf life, so we asked.. "what if we smoked the peppers instead."
This is the consistency of a traditional pepper jelly but has a smoky finish. 11 hours on Applewood smoke on the jalapenos before hanging them and making the pepper jelly.
This is warmer than many pepper jellies as we don't bury the flavor with sugar. And if you order a sample, make sure you add to some decent cheese or meat.
This is something we can do all year round and is unique enough and of great flavor to keep them coming back.
