WATERMELON TEQUILA SHOTS
Provided by Food Network
Time 12h5m
Yield 30 to 50 shots
Number Of Ingredients 4
Steps:
- Cut a hole in the watermelon large enough for the tequila bottle's neck. Insert the tequila bottle upside down. Refrigerate and let the liquor soak into the watermelon's flesh overnight.
- Cube the melon, and skewer each cube with a wedge of lime sprinkled with salt.
TANGY JALAPENO JELLY
Here's a quick recipe for jalapeno jelly that's stored in the freezer. Serve with Cream cheese and crackers or hush puppies.
Provided by Diana Adcock
Categories Jellies
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
- Coarsely chop jalapenos and sweet pepper.
- Place in a blender and process to a fine mince.
- Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
- Remove from heat.
- Stir for 5 minutes, skimming foam as you need to.
- Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
- The jelly will be VERY liquid at this stage.
- Wipe rims and seal tightly.
- Leave at room temp overnight.
- Refrigerate for up to 1 month or freeze up to 1 year.
Nutrition Facts : Calories 688.1, Fat 0.1, Sodium 6.8, Carbohydrate 173.7, Fiber 0.6, Sugar 172.3, Protein 0.2
JALAPEñO TEQUILA GIMLET
An easy cocktail with tequila, jalapeño, agave nectar.
Provided by Chad Robertson
Categories Tequila Alcoholic Quick & Easy Cinco de Mayo Summer Jalapeño Party Bon Appétit Drink
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Grill, broil, or roast jalapeños over a gas flame, turning frequently, until soft and charred. Stem and chop chiles.
- Transfer chiles and seeds, if using, to a jar. Add tequila and let sit for 1 hour. Strain mixture through a fine-mesh sieve into a medium pitcher; discard solids in sieve. Stir in lime juice, agave syrup, and 2 cups ice (to chill and dilute). Let stand, stirring occasionally, until ice is melted. Divide gimlet among chilled glasses.
JALAPENO JELLY
From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)
Provided by LonghornMama
Categories Jellies
Time 45m
Yield 5 half-pints
Number Of Ingredients 5
Steps:
- After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
- Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
- Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
- Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
- Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
MARGARITA JELL-O® SHOTS
I had to make hundreds of Jell-O® shots for a wedding, so I decided to have fun with them and try out some new mixes. This was my margarita-flavored shot, a bit strong but good if you want variety with your selection. If you want them more palatable, substitute water for a bit of the alcohol.
Provided by VICKYPAK
Categories Drinks Recipes Shot Recipes Jell-O® Shots
Time 5h5m
Yield 15
Number Of Ingredients 6
Steps:
- Combine boiling water and gelatin mix in a bowl. Stir to dissolve. Add tequila, triple sec, and water. Stir again.
- Pour mixture into shot glasses. Refrigerate until set, about 5 hours.
Nutrition Facts : Calories 52.1 calories, Carbohydrate 7.3 g, Protein 0.5 g, Sodium 26.5 mg, Sugar 7.1 g
JALAPENO JELLY
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
Provided by Sue Delgrego
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
Steps:
- Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
- Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
- Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
- Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g
TEQUILA-GLAZED CHICKEN WITH JALAPEñO
Provided by Molly Stevens
Categories Tequila Chicken Fruit Pepper Backyard BBQ Pineapple Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
- Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
- Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
TEXAS JALAPENO JELLY
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. -Lori McMullen, Victoria, Texas
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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