Hot Pepper Jelly Cheese Brick
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
Serves: 6 – 8 once of jelly
Ingredients:
1/2 green pepper, diced
1/2 red pepper, diced
1 cups of sugar
1/2 cup f white vinegar
1/2 cup of water
1 teaspoon of Bailey’s Hot Sauce, or to taste
1 (8 oz) cream cheese brick
Directions:
Combine all ingredients in a medium saucepan. Cook mixture over medium-low heat, stirring occasionally, until the mixture has reduced by half and thicken, about 25 – 30 minutes.
Turn off the heat and let it cool.
Pour hot pepper jelly over the cream cheese brick and serve with crackers or mini tartlets.
If not using immediately pour the mixture into a glass jar and store in the refrigerator for up to three weeks.
Notes
If you want to add more heat you could add a jalapeño pepper, crusted red pepper flakes or cayenne pepper.
For the mini tartlets I used store-bought pie dough. I cut it with a round cookie cutter and arrange the rounds in a ungreased mini muffing pan. Then baked them for 10- 12 minutes at 425ºF.
Adapted from a recipe on mommyhoodsdiary.com