Bottom-of-the-Jar Hot Pepper Jelly

by Rachael Ray Show Staff 3:00 AM, April 9, 2013

Aired April 9, 2013

Serves about 1/4 cup
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

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.