· Peel and seed papaya and coarsely chop (you will have about 1 cup).
· Mince garlic.
· In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, lime juice
· Justa Homestead Pepper Jelly and salt to taste.
· Serve with your favorite corn tortilla chip or as a relish.
· In a medium bowl, add all your ingredients except the chicken. Whisk together and set aside ½ cup of the sauce.
· Add the chicken & coat thoroughly.
· Pour into a slow-cooker, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
· When slow-cooker has about 15 min left, pre-heat oven to broil.
· Remove chicken to a large cookie sheet lined with a silicone baking mat. Brush chicken with the reserved sauce. Broil 2-3 min preside.
· Pre-heat your grill to 350*
· Combine jelly, butter, mustard and pepper in small sauce pan and heat until melted. Set aside to cool.
· Remove excess skin from chicken, pat dry.
· Coat chicken thigh with cooled jelly mixture, then dip in crushed crumbs. Arrange on a baking sheet
· Bake for 50-60 min or until thighs reach 165*F.
· Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of steaks. Heat oil in a heavy gauge large skillet over med-high heat. Add steaks and cook for 6-8 min for rare to med rare. Turn once.
· Transfer steaks to plate. Add stock, vinegar and jelly to skillet; cook 5 min or until slightly thickened, stirring frequently.
· Place Steaks back in skillet; and spoon reduction over steaks, simmer for a few min.
** You can easily substitute Blackberry Thai Pepper Jelly for a more mild heat, or Cranberry Ghost Pepper Jelly for justa step down in heat level.
· Pre-heat your grill to 375*
· Lay the Salmon filet on either tinfoil or a cedar plank. Sprinkle with ginger, mustard & salt. Drizzle on the lemon juice and finally a light coating of the Peach Habanero BBQ Sauce.
· Place Salmon in grill and bake for 10-15 min depending on size & thickness of filet.
· Serve with lemon garlic seasoned roasted broccoli & rosemary smashed fingerling potatoes
· Combine first 8 ingredients & mix well. Add the chicken & toss to coat. Taste & adjust seasoning.
· Apply thin layer of mayo to croissant or romaine leaf, and add a generous amount of chicken salad.
· Optional: Sprinkle top with chopped tomato and a tiny sprinkle of chopped pecans or Justa Homestead’s “Justa Crack’ll Do” season salt
· Trim excess fat from pork roast and allow it to sit at room temperature for an hour to warm up. Place roast in slow cooker. Combine remaining ingredients and pour over roast.
· Cook on HIGH for 4-5 hours or LOW for 6-8 hours
· Shred meat with a fork and return to slow cooker to keep warm. Serve on hamburger buns, slider rolls, over rice or egg noodles.
With Easter upon us, many are looking for new ways to enjoy old favorites. Using a few tablespoons of our Peach Habanero Pepper Jelly in this ham glaze still let's you have plenty left over for a classic cream cheese and cracker appetizer as well.
For the Ham:
For the Glaze:
· Score ham ¼” deep and 1” apart, repeating crosshatching the cuts in a diamond pattern. Scatter the cloves in the crosscuts.
· Pour ½ cup of apple cider in the bottom of the slow cooker, place ham on top. Cover and cook on high for 1 hour.
· Mix together the brown sugar, pepper jelly, mustard and vinegar. Pour ½ cup of this glaze evenly all over the ham. Cover & cook on low for about 3-4 hours, or until internal temperature reaches 140*, basting occasionally.
· Remove ham from slow cooker, dab on the remaining glaze and let rest for 15 min before carving.
Pre-heat oven to 375*
Whisk jelly & juice to thin into a slightly thinner spreadable consistency.
Place a cooling rack on a cookie sheet, lay bacon out on top of cooling rack.
Place in oven and bake for 8 min.
At 8 min, remove pan from oven, carefully drain drippings and evenly baste both sides of the bacon. Return pan to oven
Bake another 20-25 min. or until crisp, basting with the remaining jelly every 10 min.
Serve warm or allow to cool & crumble for use as a topping in salads or on hamburgers.
**Cranberry Ghost is a great option as well. This jelly is already thinner, so no need to thin with apple juice.