A quick and easy dip for your chicken wings or chicken nuggets that uses a jar of jalapeno pepper jelly, Creole mustard, and apple cider vinegar.
This dip was supposed to be something different. I wanted a jar of Tabasco’s Red Pepper Jelly instead of this green jalapeno version but the store we frequently shop at was out of it. Maybe they don’t even offer it in-store anymore. I don’t know. It’s been years since I bought a jar, and back then it was a part of some Tabasco Christmas Box set with all kinds of bottles and jars.
I placed an order online through the store, but Wally-World only had the jalapeno version available online. It’s worth a shot, right?
And I was pleasantly surprised at the outcome of the sauce. I took the recipe I would have used for the hot red pepper jelly version – which is usually a sauce I use for sticky drumsticks – and altered it slightly. What came out was a good dipping sauce for some Crispy Chicken Wings. This ‘green’ version has a little more kick to it which is nice and tastes amazing with the wings. I even made some chicken nuggets for the kids and gave each one their own little portion cup with this sauce in it. And let me tell you that it didn’t last long… they switched over to a Ranch dressing so fast…
I don’t know if it was because this dipping sauce was too hot for them or it was because this wasn’t what they know. They don’t like to experiment too much when it comes to their chicken nugget routine. It’s Ranch for the boys and sometimes ketchup for the girl.
How do you make a hot pepper jelly dip?
It’s so simple. For the best results, you will want to make this a day before so the flavors all come together.
STEP 1: In a small mixing bowl, combine all of the ingredients together – Tabasco brand jalapeno pepper jelly, Creole mustard (or Dijon), apple cider vinegar, a pinch of red pepper flakes, and whisk it all together until the mixture is smooth.
STEP 2: Let the mixture chill in the fridge for at least 4 hours for the ingredients to come together – overnight is ideal.
That’s it. It’s ready to be dunked upon.
The funny end to this jalapeno pepper jelly situation happened a few days ago when I was on the search for more Crystal Hot Sauce. Usually, I stock up on Crystal’s when we go down south or I’ll add some bottles to my order when I make a purchase on Cajun Grocer, but I haven’t done either one recently and found myself with an empty bottle.
Monday Red Beans and Rice (rice of the bottom) and an empty bottle of Crystal Hot Sauce. Click for the red bean recipe.
I love adding that hot sauce to my Monday Red Beans and Rice. What was I to do?
There is a store near me that sells Crystal Hot Sauce. I remembering seeing the blue and white-labeled bottles and surprised that they even had them. But what store was it? I couldn’t remember. All I knew was that it was a store we don’t always go to.
I went from a store I don’t go to, to another store I rarely go to searching for this hot sauce. I called around. Nothing.
There’s a small grocery store next to the big box store we usually go to (and the one I went to trying to find that hot red pepper jelly at the beginning of this article) and found that they had a couple of bottles of Crystal’s Hot Sauce.
It was them that had it. Now I kind of remember.
So, I bought them all. As a bonus, they even sold Abita beer (which I’ve purchased from there in the past). Since I didn’t have the kids with me, I strolled up and down the aisles taking in the fact that I was walking around a store without any of the kids, and I came across the peanut butter and jelly section and stopped with a laugh. They had the Tabasco Red Pepper Jelly in stock. A bunch of them.
If the big box store had the red pepper jelly in the first place, I never would have made this Jalapeno Pepper Jelly Dipping Sauce because I never would have ordered it. But I’m glad I did. This is a good, different in a good way, dipping sauce that I would have missed out on. Isn’t it funny how things work out in the end? It’s like this recipe was meant to be or something.
Maybe I should have bought a jar of that hot red pepper jelly. But when I need it next time for my chicken drumstick recipe, I’ll remember which store had it now, right?
Hopefully.
Let me know if you try this Jalapeno Pepper Jelly Dipping Sauce with your chicken wings. I’d love to hear your thoughts on the sauce. You can leave a comment in the section below, or mention it on the Red Beans and Eric Facebook Community Page.
Be sure to TAG me on Twitter, Instagram, and Pinterest @RedBeansAndEric and on Facebook @RedBeansAndEricBlog if you do make this. If you haven’t done so already, I invite you to join my Facebook Community Page and share your thoughts and photos there.
Jalapeño Pepper Jelly Dipping Sauce
Ingredients
- 1 10-oz jar of jalapeño pepper jelly Tabasco brand
- 2 tbsp Creole Mustard or Dijon mustard
- 1 tbsp apple cider vinegar
- ⅛ tsp crushed red pepper flakes
Instructions
- In a small bowl, mix all of the ingredients together. It's best when first stored in the refrigerator for at least 4 hours.
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KEEP THE RED BEANS COOKIN’!
ERIC
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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