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The owner who makes this pepper jelly doesn’t like hot foods! But if you taste test with a spoon like I do, then you’ll notice this pepper jelly starts to verge on the hot. BUT, put it on cream cheese, or use it as a final glaze for crispy lamb chops on the grill…and the burn disappears, enhances the food, and it’s perfect!
A piquant minty, sweet-sour-hot that is vibrant, you’re going to love this unusual one. Why is it unusual? For pepper jelly fans, this one is going to be on your ‘I’ve never tasted one like this’ shelf as it has Datil peppers in it. Never heard of Datil peppers? Most people haven’t as they only grow to ultimate flavor proportions in the nation’s oldest city. Brought to St. Augustine in 1777 by the Minorcans, this pepper imparts a distinct and unusual flavor to whatever it is added to. You won’t taste a pepper jelly quite like this one! Hard to describe, this pepper works really well with sweet… and sour…and just about anything!
The ingredients are sugar, vinegar, fruit pectin, bell peppers, Datil peppers, crushed mint leaves and green food coloring. When held up to the light, the color is emerald and the finely chopped ingredients can be seen suspended in the thick and sparkly mixture.
The 9-ounce glass hex jar with the gold top looks very Artisanal with a sketch of the nation’s oldest city on its label.
The aroma is green and piquant and although I know its good on lamb, ice cream, peanut butter and jelly sandwiches, cream cheese, as an unusual shrimp sauce or added to a fruit salad dressing, I still can’t resist just tasting and tasting from a spoon. Not too much sugar, not too much heat, the balance of sour to sweet and minty to hot is irresistible! This has a light and Zingy Zip to it that would wake up a morning bagel with lox. Zowie!
