Recipe amount: 1 medium jar

Peach and chili jelly

1 cup peach jam
1 each serrano chili
¾ cup water

Preparation steps:
  1. Cut the chilli into 4 pieces and boil in water for 15 minutes. Discard the chili.
  2. In a large bowl prepare the jelly from the peach jam and spicy water. Use a hand blender.
  3. Keep refrigerated.
Serving: with grilled fish or turkey cutlets.
Picture of recipe

  • For a hotter flavor, blend ¼ chili into the jelly.