You can use it on its own with cold meats and maybe, fish (think in terms of horseradish and smoked mackerel)?
We use it for lots and lots of things.
Very quick guacamole, chilli mayonnaise, stirred into bouillon stock before adding to cous cous (or similar), mix with olive oil as a salad dressing base or popping into a casserole at the end of the cooking time for an extra bit of sweet hot-ness. Great for Thai recipes, amazingly zingy in sandwiches and a good alternative to mango; to go with your Tandoori Chicken Masala on a Friday night
The one we particularly like is made by Ouse Valley Foods. Their vegetarian Red Chilli Jelly is delish! We are not surprised it has won Gold from the ‘Taste’ awards.
We particularly like the flavour. Whilst spicy it is not so overwhelmingly hot as to make your nose bleed. However, when tasted on its own, you can feel the kick in the back of your throat as it goes down. Plus the fine jelly is very easy to work with as it mixes, melts and combines well with just about any substance you want to add it too.
Each jar has little bits of suspended chilli and seeds. The colour is gorgeous. This is a great indication of the quality of the ingredients and the care that has gone into making it. In fact Ouse Valley Foods (a small Sussex, UK based company) pride themselves on using “locally sourced ingredients” and their products do not contain added preservatives or colourings.
Their “crystal clear” jellies are only a part of their superb range; some of which will pop up in our recipes from time to time.
A good review should contain some negatives. Hmm? We are still looking………………..