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Bottom-of-the-Jar Hot Pepper Jelly

Serves about 1/4 cup

Originally aired

INGREDIENTS
  • 1 jar pepper jelly with a couple tablespoons of jelly left at the bottom of the jar
  • 2 tablespoons pickled jalapeos, chopped
  • Zest and juice of 1 lime
  • 1 teaspoon hot sauce
  • 1/4 cup EVOO Extra Virgin Olive Oil
  • Salt and pepper
  • Hot water
PREPARATION

Add all of the ingredients to the jar, replace the lid and shake until combined. Toss with some pulled rotisserie chicken and cilantro; scoop into lettuce cups.

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