Hot Pepper Tequila Jelly

Yes, you read that correctly.     There is tequila in this jelly.

Beware.    Don’t let your clothes fall off.

Actually, there are no worries because all of the alcohol boils away.


Our peppers have arrived.   I had no idea I had so many to pick until I made my weekend trip to the garden.   (I do make trips during the week but that is to only cursory pick cukes that are very visible.)

My peppers were hiding under some weeds.   After I pulled the weeds this morning, I realized I had a bounty of jalapenos, Santa Fe Grande yellow peppers,  cherry peppers, and some pimentos.2013-08-25 17.33.09


I scored a deal on some 4 oz. jelly jars and I love to give these to staff for holiday gifts.     So far I have eleven of these little jars canned up with Orange-Grape Jam.      As of this evening, I have twenty-seven little jars of jalapeno-apricot jelly.    2013-08-25 17.34.17

And, I have seven half-pints of this experiment.      Please be aware that this is truly an experiment.

On my second batch of jalapeno-apricot jelly,  I started dreaming of margaritas.   (I think the heat in the kitchen had gotten to me.)    Anyhoo, the next thing you know I decided to add some tequila to the final batch of the day.

Here it is:

Hot Pepper Tequila Jelly

2-3/4 c. finely chopped peppers (about 6 large jalapenos, 1 large bell pepper, and 6 sweet peppers)
1 c. apple cider vinegar
1 c. tequila
6 c. sugar
1 (3 oz.) package liquid pectin

Seed jalapeno peppers before chopping if you don’t want a lot of heat in the jelly.   I placed all the peppers in the food processor so I could get a fine chop.

Place chopped peppers, vinegar, tequila and sugar in a large kettle.   (This recipe foams up like crazy when boiling, so please make sure that you are using at least a 8-quart kettle or you will have a mess on your hands.)2013-08-25 15.46.33

Bring mixture to a boil and boil rapidly for five minutes, stirring constantly.   After five minutes, turn off heat and let jelly stand for 2 minutes.

Whisk in pectin quickly.

Ladle quickly into prepared jars (hot and sterilized), filling to within 1/8 inch of the top.   Wipe rims and threads of jars.   Cover with sterilized lids, screw bands tight, and place in a canner.   Water bath for 10 minutes.    Remove and let cool completely.

I used one green bell pepper, some jalapenos, some Santa Fe Grande peppers, and some pimentos in this mix.   Mix and match as necessary.    You could use jalapenos and a red and yellow bell pepper for a pretty color.2013-08-25 17.48.03

If you have sensitive skin, wear rubber gloves while preparing peppers.

Again, this is an experiment.   I just went to check and it is still pretty runny but the leftover bit that I put in a bowl seems to be setting up.2013-08-25 17.35.29

If this is a flop, I will post a retraction.

I hope it works!


Abby, I don’t have a flower for you today but I do have some watermelons.

2013-08-24 14.24.35

Moon and Stars

Our Moon and Stars variety is climbing up over the hoop house and we have a few hangers.  🙂

Can you see the yellow star dots?


Note:   No retraction needed.   It jelled up just fine and dandy.

29 comments to Hot Pepper Tequila Jelly