Jalapeno Ginger Glaze Recipes

SPICY MARGARITA WITH JALAPENO AND GINGER

Steps:

• Crush together the sea salt flakes and lime zest in a small bowl. Rim a margarita glass by rubbing a lime wedge around the edge of the glass and then dipping it in the lime salt.
• Muddle the jalapeno and ginger with a few ice cubes in a cocktail shaker. Then add the tequila, lime juice, orange liqueur and Simple Syrup. Shake and strain into the margarita glass filled with ice.
• Heat the sugar and 1 cup water in a small saucepan. Simmer until the sugar is dissolved. Let cool. The syrup will keep in the refrigerator for up to 2 weeks.

JALAPENO-GINGER GLAZE

Steps:

• On a work surface, using the side of a large knife, mash the scallion, garlic and ginger with the sugar and 1/2 teaspoon of salt until a coarse paste forms. Transfer the paste to a small saucepan. Stir in the hot pepper jelly and vinegar and bring to a boil. Transfer to a glass jar and let cool.
• Applications: Brush on chicken, pork chops, spareribs and pork tenderloin during the last few minutes of grilling, broiling or roasting and cook until glossy.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

PORK WITH ORANGE JALAPENO GLAZE

Steps:

• Combine all ingredients and pour over the pork. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees F. In hot saute pan with 2 tablespoons of peanut oil, brown pork loin on all sides. Place it in the oven for 30 to 45 minutes until internal temperature reaches 150 degrees F. Remove pork from the oven; let rest on a rack for 10 minutes. Slice.
• Reduce orange juice to 1/3 cup. Combine sugar, ginger, jalapeno, orange zest and rice wine vinegar. Cook in a 1-quart pot until it's a medium-dark amber color. Stir in orange juice, butter and salt. Strain through a sieve and keep warm. Arrange pork on serving platter and drizzle with sauce.

JALAPENO GINGER JELLY

Steps:

• 1. In a large pot of simmering water, sterilize enough preserve jars to hold 48 ounces in water until you are ready to use them.
• 2. Place jalapenos, ginger and 1 cup apple cider vinegar in a blender and blend until VERY fine.
• 3. In large pot, place the mixture plus remaining vinegar and all of the sugar. Mix well and bring to full boil until mixture cannot be stirred down (about 8-12 minutes) and continue boiling for 5 minutes.
• 4. Meanwhile, Place lids and rings in large bowl and pour boiling water over them. Set aside until ready to use.
• 5. Remove jelly mixture from heat and add both pectin packets, blending between each addition. Return to heat and bring back to boil and continue boiling for an additional minute.
• 6. Remove jars from water and place on towel. Using a funnel and large ladle, transfer mixture into jars and fill just to the bottom screw band on the jar. Once all jars are full, wipe the rim of the jars to ensure a good seal. Place lids and rings on jars, tighten fingertip tight.
• 7. Place the jars back into the hot water bath for about 5-10 minutes. Remove and place back on towel, inverted, for 10 minutes. Turn jars right side up.
• 8. NOTES: DO NOT use aluminum pot for cooking jelly. DO NOT over tighten the jar rings or the seal will not take. DO NOT skip wiping the rim, even if you think you did not get any jelly on the rim. Even a tiny bit will cause the jar to not seal. Once you turn the jars upright, you will hear loud popping noises. This is normal and indicated that the jar is sealed.

POMEGRANATE-JALAPENO GLAZE

Steps:

• In a medium saucepan, bring the jelly and juices to a boil. Simmer over moderate heat until slightly thickened, about 10 minutes.
• Whisk in the remaining ingredients and simmer until reduced to about 1 1/4 cup, about 5 minutes.
• If using with ham, drizzle about half over the ham, cover and roast until about 30 minutes from finishing. Drizzle with remaining glaze and finish roasting.

GLAZED CARROTS WITH GINGER AND JALAPENO

Steps:

• Bring water, butter, honey, and salt to a boil in a large saucepan. Add carrots, ginger, and jalapeno. Reduce heat, and simmer, covered, until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish, and toss with parsley. Serve warm.

SPICY ASIAN DRESSING

Steps:

• In a medium bowl, whisk together oil, vinegar, fish sauce, ginger, jalapeno and sugar, until sugar dissolves.