Jalapeño-Ginger Glaze

This spicy glaze is a great holiday present for anyone who relishes a quick hit of heat. Refrigerate it for up to one week.

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  • Total Time:
  • Servings: MAKES ABOUT 3/4 CUP

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  • 1 scallion, white and tender green only, minced
  • 1 garlic clove, minced
  • 1/2 teaspoon finely grated peeled fresh ginger
  • 1 tablespoon sugar
  • Salt
  • 1/2 cup hot pepper jelly, preferably jalapeño pepper jelly (6 ounces)
  • 1 1/2 tablespoons distilled white vinegar

How to make this recipe

  1. Applications:

    On a work surface, using the side of a large knife, mash the scallion, garlic and ginger with the sugar and 1/2 teaspoon of salt until a coarse paste forms. Transfer the paste to a small saucepan. Stir in the hot pepper jelly and vinegar and bring to a boil. Transfer to a glass jar and let cool.

  2. Brush on chicken, pork chops, spareribs and pork tenderloin during the last few minutes of grilling, broiling or roasting and cook until glossy.

Contributed By Published December 2002

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