Queso Crema Botanero (Jalapeño Pepper Jelly), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Queso Crema Botanero (Jalapeño Pepper Jelly)

Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: Quarts
No need to purchase store-bought jalapeño pepper jelly when it's so easy to prepare at home! Pick up some cream cheese and crackers and your queso crema botanero is ready to enjoy!

Jalapeño pepper jelly over cream cheese, served with crackers, is a must on my table during the holidays. Not only is the pepper jelly delicious to serve, but it also makes a great homemade gift idea. It can also serve as an appetizer for special occasions or for game day.

My sister-in-law is famous for her pepper jelly recipe, and I look forward to her gifts when the holidays come around. Next time you prepare a batch of chili, try adding 1/2 cup of your homemade jelly. It adds a little bit of sweet heat!

Ingredients

  • 10-12 jalapeño peppers seeded and finely diced or chopped
  • 1 red bell pepper seeded and finely diced or chopped
  • 2 cups apple cider vinegar
  • 2 cups sugar or to taste
  • 1 box (1.75 oz) pectin with no sugar added
  • You Will Also Need
  • 2 8-ounce packages cream cheese
  • crackers of your choice
  • tortilla chips

Directions

  1. After seeding the peppers, give them a rough chop. Transfer them to a mini chopper and pulse to chop. To a sauce pan, add the peppers, vinegar and sugar. Heat to medium heat. Bring to a boil, reduce heat and taste for sugar. Whisk in the pectin and cook for another 5 minutes.
  2. Transfer pepper jelly to glass jars or storage containers and let cool at room temperature. Cover tightly and store in refrigerator until ready to use. This recipe will yield enough pepper jelly to serve several times.

Chef Notes

Three serving suggestions for jalapeño pepper jelly: Spread on avocado toast. Baste for ham or pork. Use as a baste for bacon-wrapped poppers or shrimp.

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Appetizer

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