Best Chipotle Mango Jelly Recipes

CREAMY MANGO CHIPOTLE SALAD DRESSING RECIPE - (4.3/5)

Steps:

• 1.Place all ingredients in your Blendtec blender {if you don't have a Blendtec, your normal blender will work fine} and pulse until all ingredients are blended well. 2.Use on your favorite salad recipe or as a dipping sauce.

CHIPOTLE-MANGO, SMOKED SALMON CROSTINI

Steps:

• 1. preheat oven to 350.
• 2. Cut baguette into 1/2 slices at a slight diagonal. Put slices on un-greased cookie sheet. Bake in oven for 10=15 minutes until lightly toasted.
• 3. Remove form oven and let cool.
• 4. Spread cream cheese on slices of bread.
• 5. Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
• 6. Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
• 7. Serve and enjoy.
• 8. Directions for Chipolte Mango Jelly. 1) Prepare jars and lids as directed. 2) Put 3 cups mango and 1 12 oz can of drained chipolte peppers in food processor and puree 3) In 6 quart pan add 2C apple cider vinegar and sugar stir over med heat until sugar is dissolved. 4)Add mango-pepper mixture and bring to a rolling boil for ten minutes 5) Let cool for 10 minutes 6) Add both pouches of liquid pectin and bring to a boil for five minutes. 7) Ladle Into jars and finish processing. ***PLEASE NOTE JELLY SHOULD BE MADE at least 24 hours in advance so it will finish thickening)

MANGO CHIPOTLE GUACAMOLE

Steps:

• Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.

CHIPOTLE PEPPER JELLY RECIPE - (5/5)

Steps:

• Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version) Purée peppers and garlic in food processor Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container Let drip for 30 minutes to collect juices For quicker results, squeeze bag; juice may be cloudy Measure sugar and set aside Measure 1 ½-cups pepper juice into a large stainless steel saucepan Stir in vinegar and lemon juice Whisk in fruit pectin until dissolved Stirring frequently, bring mixture to a boil over high heat Add sugar Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute Remove from heat and skim foam Pour into hot sterilized jars leaving ¼" headspace Place lids on jars Process 5 minutes in boiling water canner Makes 4-250ml jars