Snappy Strawberry Jalapeno Sauce Recipes

STRAWBERRIES AND JALAPENOS

Steps:

• Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
• Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
• Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
• Toss in lemon zest right before serving. Spoon over ice cream and serve.
• Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).

STRAWBERRY, MANGO, JALAPEñO PEPPER JELLY

Steps:

• 1. Put mango, peppers, strawberries and vinegar in a blender and blend well. Pour into a large casserole type sauce pan. Add the sugar and sure jell. Cook 10 minutes after it comes to a boil.
• 2. Have prepared jelly jars hot and ready. Also have boiling water ready for a boiling water bath.
• 3. Take jelly off the stove and skim off foam. Let cool 2 minutes and put into jelly jars and seal. put the jars in the boiling water bath and after it comes to a boil time it for 15 minutes and take out. Causion very hot. Use canning tongs. Set a side to cool. check seals after they are completely cool.

STRAWBERRY JALAPENO SALSA

Steps:

• Add all ingredients to a medium bowl and stir gently to combine. Taste and add more salt and pepper, if desired. Serve.
• Keeps refrigerated in an airtight container for 2-3 days.

JALAPENO RASPBERRY JELLY

Steps:

• 1. Puree peppers with some of the apple cider vinegar. I keep the seeds in the peppers. You can seed for less heat. Add to a 4 c. measuring cup with remaining cider vinegar. Crush berries and add to 4 c. measuring cup to equal 4 cups. ** you can tweek this to taste. My children do not like it very warm, so I'll cut back on the peppers, and add more berries. Just have four cups of produce/vinegar to add to pot with sugar.
• 2. Add sugar to 8 quart pot. Add jalapenos, berries & vinegar to sugar. Cook to full, hard boil where you can't stir it down. Boil for ten minutes.
• 3. Add one packet of fruit pectin to hot jam. Stir and boil for one more minute. Remove from heat. Most jalapeno recipes suggest 2 packets. I have made it both ways, and have no problem making it with one packet. I can make more batches using just one.
• 4. Fill clean jars and seal with warm canning lids and rings as you normally would when making jam. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes.

STRAWBERRY JALAPENO BBQ SAUCE

Steps:

• In a large sauce pot set over medium high heat, cook the onions and garlic until translucent. Add the rest of the ingredients and bring to a boil. Simmer until the sauce thickens. Either in a blender or with an immersion blender, purée the sauce until smooth. Season with salt & pepper and refrigerate.

JALAPENO CRANBERRY SAUCE

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with cover. Serve with turkey or chicken.

JALAPENO STRAWBERRY JAM

Steps:

• Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.