Housemade Pepper Jelly Glaze- Hotel Modern

Housemade Pepper Jelly Glaze

-12 Jalapeno Peppers, stems and seeds removed

-8 Anaheim/Banana Peppers, stems and seeds removed

-2.5 cups White Vinegar

-2.5 cups Apple Juice

-1 package liquid pectin

-1 teaspoon kosher salt

-7 cups white sugar

Puree all peppers with vinegar and apple juice. Put in large pot and add liquid pectin and kosher salt. Bring to a boil over medium heat. Once at a boil add white sugar and bring back to a boil, stirring constantly. Remove from heat and empty into heatproof container and let cool.

Deep fry brussels sprouts at 350 degrees in canola oil. Once completely carmelized, remove from oil and drain on paper towels. Toss fried brussels sprouts with kosher salt, fresh cracked black pepper and pepper jelly glaze. Serve immediately in desired dish.