Origin Jalapeño Jelly

Jalapeño jelly has been a Southern and Southwestern favorite for decades, often appearing at holiday gatherings and potlucks. Its mix of sugar and heat makes it both a unique condiment and an addictive appetizer.

What I Love About This Recipe

It’s surprisingly easy to make with a handful of ingredients, and you can control the spiciness to suit your taste. Plus, the bright green jars look beautiful as gifts!

Also Read : Strawberry Cream Pie to Die For

Jalapeño Jelly

Recipe by RecipeWikkiCourse: Condiment, Spread, AppetizerCuisine: American, Southern, Tex-MexDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

50

kcal

This Jalapeño Jelly recipe blends sweet and spicy into a glossy, vibrant spread made with fresh jalapeños, sugar, and vinegar. Ideal for glazing meats, spreading over cream cheese with crackers, or adding bold flavor to sandwiches and charcuterie boards.

Ingredients

• 12–14 fresh jalapeño peppers (about 1 cup finely chopped)

• 2 green bell peppers, seeded and chopped

• 1 cup apple cider vinegar

• 5 cups granulated sugar

• 1 (3 oz) pouch liquid pectin

• Green food coloring (optional)

Directions

• In a food processor, pulse the jalapeños and bell peppers until finely chopped (but not pureed).
• Transfer the mixture to a large saucepan. Add the apple cider vinegar and sugar.
• Bring to a rolling boil over high heat, stirring constantly. Boil 1 minute.
• Remove from heat and let stand 5 minutes to allow foam to subside.
• Stir in the liquid pectin and, if desired, a few drops of green food coloring. Mix well.
• Ladle the hot jelly into sterilized jars, leaving ¼-inch headspace.
• Wipe rims clean, apply lids and bands, and process in a boiling water bath 10 minutes for shelf stability.
• Cool jars undisturbed on a towel. Check seals before storing. Refrigerate after opening.

Notes

• To make it milder, remove all seeds and membranes from the jalapeños.
• For red jalapeño jelly, swap in red bell peppers and red jalapeños.
• Always wear gloves when handling hot peppers to avoid irritation.

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Origin of Deviled Eggs

Deviled eggs trace their origins to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter. The modern version, featuring a creamy, mayonnaise-based filling, became popular in the United States in the early 20th century and remains a staple at celebrations.

What I Love About This Recipe

These deviled eggs are creamy, flavorful, and incredibly easy to make ahead of time! Preparing them in advance allows the flavors to blend perfectly, making them even more delicious. Plus, they are quick to assemble when needed

Also Read : Grilled Artichokes

How to Make Deviled Eggs Ahead of Time

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp white vinegar or lemon juice

• 1/4 tsp salt

• 1/8 tsp black pepper

• 1/4 tsp paprika (plus extra for garnish)

• 1 tbsp chopped chives or parsley (optional)

Directions

• Place eggs in a saucepan and cover with cold water.
• Bring to a boil, then remove from heat and cover. Let sit for 10-12 minutes.
• Transfer to an ice bath and let cool for 5 minutes before peeling.
• Cut each egg in half and remove the yolks.
• Mash yolks with mayonnaise, mustard, vinegar, salt, pepper, and paprika until smooth.
• Pipe or spoon the yolk mixture back into the egg whites.
• Sprinkle with extra paprika and garnish with chives if desired.
• If making ahead, store the filling and egg whites separately.
• Assemble just before serving for the best texture.

Notes

• Make Ahead Tip: Store egg whites and filling separately in airtight containers for up to 2 days. Fill

The post How to Make Deviled Eggs Ahead of Time appeared first on RecipeWikki.

Origin of the Recipe

Guacamole originates from Mexico, dating back to the Aztec civilization. The name comes from the Nahuatl word “āhuacamōlli”, meaning “avocado sauce.” Today, it is a global favorite, often served with tortilla chips, tacos, or as a side dish.

What I Love About This Recipe

Guacamole is fresh, creamy, and packed with flavor. The combination of ripe avocados, zesty lime, and fresh cilantro makes it incredibly refreshing. It’s also super easy to make and can be customized to suit different taste preferences.

Also Read : Spicy Gochujang Chicken Tacos

Guacamole: The Classic Mexican Dip

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

264

kcal

Ingredients

• 2 ripe avocados

• 1 small tomato, diced

• ¼ cup red onion, finely chopped

• 1 small jalapeño, finely chopped (optional)

• 2 tablespoons fresh cilantro, chopped

• 1 garlic clove, minced

• Juice of 1 lime

• Salt and pepper to taste

Directions

• Mash the Avocados – Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth or chunky, depending on preference.
• Add Flavor – Stir in diced tomatoes, red onion, jalapeño, cilantro, and garlic.
• Season – Squeeze in fresh lime juice and season with salt and pepper to taste.
• Mix and Serve – Stir everything together and serve immediately with tortilla chips or as a topping for tacos.

Notes

• To prevent browning, press plastic wrap directly onto the surface of the guacamole before storing in the fridge.
• For a smoky twist, add roasted corn or a pinch of smoked paprika.

The post Guacamole: The Classic Mexican Dip appeared first on RecipeWikki.

Origin of the Recipe

Pot stickers, or “Guo Tie” (锅贴) in Chinese, originated from Northern China. Legend says they were created accidentally when a chef left dumplings on the stove for too long, causing them to stick to the pan and develop a crispy bottom. Instead of discarding them, he served them as a new dish, and they became an instant favorite!

Why You’ll Love These Over Frozen Pot Stickers

• Crispy on the outside, juicy on the inside
• Made with fresh ingredients
• Customizable filling options (veggie, chicken, pork, shrimp, etc.)
• Fun to make at home and perfect for dipping

Perfect Pot Stickers

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

25

minutes

Cooking time

5

hours 

Calories

250

kcal

Ingredients

• Mix flour and salt in a bowl.

• Gradually add warm water, stirring until a dough forms.

• Knead for 8-10 minutes until smooth, then cover and let it rest for 30 minutes.

• In a bowl, mix all filling ingredients until well combined.

• Let it rest for 15 minutes to allow the flavors to blend.

• Roll out the dough and cut into small circles (or use store-bought wrappers).

• Place a spoonful of filling in the center.

• Moisten the edges with water and fold into a half-moon shape, pleating the edges to seal.

• Heat oil in a pan over medium heat.

• Arrange pot stickers in a single layer, flat side down.

• Cook for 2-3 minutes until the bottoms turn golden brown.

• Pour in ½ cup water and cover with a lid. Steam for 5-6 minutes until the water evaporates.

• Uncover and let them crisp up for another 1-2 minutes.

• Mix all dipping sauce ingredients in a small bowl.

• Serve the pot stickers hot with the sauce on the side.

Directions

• Prepare the Dough (Skip if Using Store-Bought Wrappers)
• Mix flour and salt in a bowl.
• Gradually add warm water, stirring until a dough forms.
• Knead for 8-10 minutes until smooth, then cover and let it rest for 30 minutes.
• In a bowl, mix all filling ingredients until well combined.
• Let it rest for 15 minutes to allow the flavors to blend.
• Step 3: Assemble the Pot Stickers
• Roll out the dough and cut into small circles (or use store-bought wrappers).
• Place a spoonful of filling in the center.
• Moisten the edges with water and fold into a half-moon shape, pleating the edges to seal.
• Heat oil in a pan over medium heat.
• Arrange pot stickers in a single layer, flat side down.
• Cook for 2-3 minutes until the bottoms turn golden brown.
• Pour in ½ cup water and cover with a lid. Steam for 5-6 minutes until the water evaporates.
• Uncover and let them crisp up for another 1-2 minutes.
• Mix all dipping sauce ingredients in a small bowl.
• Serve the pot stickers hot with the sauce on the side.

Notes

• You can freeze uncooked pot stickers for later—just cook them straight from frozen!

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Origin Kofta Kebabs

Kofta kebabs have deep historical roots in Middle Eastern, Mediterranean, and South Asian cuisines. The word kofta comes from the Persian word kufta, meaning “to grind” or “pound,” referring to the minced meat preparation. These kebabs have been a staple in Ottoman, Persian, and Indian cuisine for centuries, with variations found across different regions.

What I Love About It:

Kofta kebabs are incredibly versatile—you can grill them, bake them, or even pan-fry them. The blend of spices creates an explosion of flavors, and they pair well with various dips and sides. Whether served as an appetizer or a main dish, they always impress!

Also Read : Avocado Butter Recipe

Kofta Kebabs

Recipe by RecipeWikkiCourse: Recipes

Servings

24

servings

Prep time

45

minutes

Cooking time

5

minutes

Calories

35

kcal

Ingredients

• 500g ground lamb or beef (or a mix of both)

• 1 small onion, finely grated

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh mint, chopped (optional)

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp paprika

• ½ tsp ground cinnamon

• ½ tsp black pepper

• 1 tsp salt

• ½ tsp red chili flakes (optional, for spice)

• 1 tbsp olive oil

• 1 tbsp breadcrumbs (optional, for texture)

• 1 egg yolk (optional, for binding)

Directions

• In a mixing bowl, combine ground meat, grated onion, minced garlic, chopped parsley, mint, and all the spices.
• Add olive oil and mix everything thoroughly until well combined.
• If the mixture feels too wet, add breadcrumbs. If it’s too dry, a splash of olive oil helps.
• Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors blend.
• Divide the meat mixture into equal portions.
• Wet your hands slightly and shape each portion into a long sausage-like shape around skewers. Press gently to ensure they hold their shape.
• Preheat your grill to medium-high heat.
• Lightly oil the grates and grill the kebabs for 8–10 minutes, turning occasionally, until browned and cooked through.
• Heat a grill pan or skillet over medium-high heat with a little oil.
• Cook the kebabs for 3–4 minutes per side until fully cooked.
• Preheat oven to 400°F (200°C).
• Place kebabs on a baking sheet lined with parchment paper and bake for 15–20 minutes, flipping halfway.
• Arrange the kofta kebabs on a plate with warm pita bread, fresh veggies, and a side of tzatziki or hummus.
• Garnish with lemon wedges and fresh herbs.

Notes

• No skewers? Shape them into small patties and cook as meatballs instead.
• For extra smoky flavor, brush the kebabs with butter or ghee while grilling.

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