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Arbor Gate's Picks
of the Month

Pepper Recipes

December 9, 2016 Back to Picks >

Sweet and Spicy Chile Pepper Jelly

  • 4 Red Bell Peppers, chopped finely
  • 2 Red Chiles, chopped finely
  • 3 cups Sugar
  • 1½ cups Apple Cider Vinegar

In a saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until reduced by 2/3, about an hour. Transfer to clean heatproof jars. Cover and chill until set.

Chipotle Bourbon Sauce

  • 1 tsp. Oil
  • 1 Shallot, minced
  • 2 cloves Garlic, minced
  • 2 oz. Bourbon
  • 12 oz. Beef Stock
  • 5 oz. Maple Syrup (use good stuff)
  • Salt and Pepper to taste
  • Lemon juice

In small sauté pan over medium heat, heat oil and add shallot. Sauté until almost clear and add garlic. Sauté additional 30 seconds so as not to burn garlic. Add the bourbon off the heat and flame it using stick lighter. When flames go out add the beef stock and maple syrup. Reduce to desired consistency and season with salt, pepper, and lemon juice. Serve over meats or vegetables.