Pipin' Hot Pepper Jam & Relish
The perfect combination of sweet and savory with enough spicy heat to satisfy those that like it hot.
Mix 2/3 jar with a brick of cream cheese for an incredible dip. Great as a burger or brat topping. Delicious folded into scrambled eggs or mashed sweet potatoes or on top of grilled fish.
Wonderful on foods with hard flavors and a high spice level which are too spicy for Merlot or Cabernet. These foods need a hearty, complex relish and a wine that will manage the spicy pepper. The very reason we created our Entice Cuvée.
Bottle Size: 11.4 oz ~ All Natural, Gluten Free
Hot Pepper Baked Beans
- 7 pieces bacon, cut into pieces
- 1 small onion, chopped
- 1 green or red bell pepper, chopped
- 1 can (14 - 15 oz. ) black beans
- 1 can (14 - 15 oz.) Great Northern or Navy Beans
- 2 cans (14 - 15 oz.) chili beans
- 1 jar Pipin' Hot Pepper Jam & Relish
In a large skillet, cook bacon over medium high heat until crispy. Remove bacon and add chopped onion and bell pepper to hot bacon grease. Saute for 5 - 7 minutes until softened. Add beans and jam. Stir until well combined and simmer on low heat for 30 - 45 minutes. Stir occasionally. This can be transferred to a crock-pot and kept on low until ready to serve.
Pipin' Hot Pepper Reuben Sandwich
- 8 slices Rye Bread
- 2 tbsp Butter, softened
- 1/4 cup Mayonnaise
- 1/4 cup Pipin' Hot Pepper Mustard
- 1 lb Thinly sliced lean corned beef
- 1 cup Sauerkraut, well drained
- 4 slices Swiss Cheese
Preheat oven to 425 degrees. In a small bowl mix Pipin' Hot Pepper Mustard and mayonnaise. Butter one side of each slice of rye bread. Place four slices of bread, butter side down, on sheet pan. Spread the four slices of bread on sheet pan with mayonnaise mixture. Layer with Swiss cheese, then corned beef, and top with sauerkraut. Top each with another slice of bread, butter side up. Place sheet pan in preheated oven. Bake for 6 minues on each side, or until cheese is melted and bread is golden. Makes 4 sandwiches.
Mix 2/3 jar with a brick of cream cheese for an incredible dip.
Holy Sweet Potatoes
Pipin Hot Pepper Sweet Potatoes
- 3 cups sweet potatoes baked and mashed
- 1/2 cup Williamson Pipin' Hot Pepper Jam
- 1/2 cup butter
Mix together and serve warm
Pipin' Hot Frittata and Sausages
- 2 Tbsp. Butter
- 1/2 lb. Italian sausage, cooked, diced
- 1/2 cup Williamson Pipin Hot Pepper Jam & Relish
- 8 large Eggs
- 1/4 cup Milk
- 1/2 cup Parmesan cheese, finely grated
- Salt and pepper to taste
Melt butter in a 10 inch nonstick ovenproof skillet. Add sausage to pan. Add Pipin' Hot Pepper Jam & Relish, mix well and cook 3 - 5 minutes.
In a separate mixing bowl, whisk together the eggs, milk, cheese, salt and pepper. Pour over sausage mixture and mix well. Place in a 400 degrees F oven for 20-25 minutes until eggs are cooked and set. Remove frittata from pan, cut into wedges and serve.
Recipes under development
Honey Pepper Ham Glaze
Pipin' Hot Crab Cakes
Mustard and Curry Chicken Salad
Pipin' Hot Pepper Cornbread
Pipin' Hot Pepper Dip for Crudite'
Pipin' Hot Pepper Reuben
Pipin' Hot Pepper Stuffed Peppers
Pipin' Hot Pepper Vinaigrette
Pipin' Pepper Egg Sandwich
Pipin' Hot Pepper Jam Cream Cheese Dip