1 Habanero pepper, diced (wear protective gloves)
1 tbsp chopped fresh mint
1 tsp oil
-In medium saucepan, heat apple jelly over low heat until liquified.
-In a second saucepan, heat oil until warm.
-Add habanero pepper to oil and sweat until soft over low heat.
-Add heated jelly and mint to habanero pepper and mix to combine.
-Place in a jar and refrigerate overnight until firm.
-Use as a spread for lamb, pork, or chicken.
Compliments of Executive Chef John Morey
Charlotte, NC
Printer Friendly Recipe
Mint: "The Cool Herb"
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