¼ cup Apricot Preserves
3 Each Roasted and finely minced Red Fire (or Thai) and Purple Super Hot Peppers.
3 or 4 Ea Roasted and finely chopped Jalapenos
2 Tbsp Finely chopped dried apricot and pineapple pieces
1 5oz. Container of Alouette Crème de Brie Spreadable Cheese (made without the rind)
Roast peppers in a 450 degree oven for 10 minutes. Remove Red Fire and
Purple Super Hot peppers and set aside to cool. Continue to roast Jalapenos
for an additional 10 minutes. Check to be sure skins are not burning as oven
temperatures may vary. Peel skin off peppers after cooling. Skins are removed
easily after roasting. Split and remove seeds. Finely mince the peppers. Even
though cooking will make the peppers milder they are still quite hot so be
careful when peeling not to touch your skin, especially around your eyes. The
red and purple peppers are much hotter than the jalapenos so be sure they are
very finely minced.
Combine the Apple Jelly, Apricot Preserves, finely chopped dried apricots and
pineapple pieces, and minced peppers. Chill. Spread assorted crackers with
Brie and a dollop of jelly mixture. Also good served with turkey or ham.