August Recipes

Hatch Pepper Jelly

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Jar of Hatch Pepper Jelly and two crustini
Hands On:
10 minutes
Total Time:
50 minutes


  • 6 Hatch chile peppers
  • 1 red Fresno chile pepper
  • 2 tbsp Gustare Vita olive oil, divided
  • ½ tsp kosher salt
  • 2 green onions, sliced
  • 3 tbsp Full Circle Market organic unfiltered apple cider vinegar
  • 2 clove(s) garlic, sliced
  • 1 (10-oz.) jar full Circle Market organic European apricot fruit spread
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Preheat a charcoal or gas grill for direct cooking over medium-high heat (375°).
Combine Hatch and Fresno peppers, 1 tablespoon olive oil, and salt in a large bowl; toss to coat. Grill peppers 5 to 10 minutes or until blistered and slightly charred, turning occasionally. Cool; remove stems and seeds, and coarsely chop.
Heat remaining 1 tablespoon olive oil in medium saucepan on stovetop over medium heat. Add chopped Hatch and Fresno peppers, green onions, vinegar, and garlic. Cook 3 to 5 minutes or until softened, stirring occasionally.
Stir fruit spread into pepper mixture. Bring to a boil; reduce heat to medium-low. Simmer 20 to 25 minutes or until thickened, stirring occasionally. Cool completely. Store covered in refrigerator up to 5 days.

Nutrition Facts

Serving Size: 2 tablespoons
Serves: 16
Amount Per Serving
% Daily Value*
Total Fat: 1.5g 2%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 60mg 3%
Total Carbohydrate: 9g 3%
Dietary Fiber: 0g 0%
Sugars: 8g 16%
Protein: 0g 0%

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