Available in Mild, Hot or Super Hot. It's sweet, tangy, spicy and extremely versatile. Add a spoonful to any of your favorite foods for a burst of tantalizing flavor. 3.75 oz jar.
Burnin' Beak Habanero Pepper Jelly
- on crackers and your favorite cheese
- spread on sandwiches
- dip for pretzels
- glaze for chicken, pork, salmon, shrimp, lamb or beef
- sauce for sauteed vegetables
- combine with other pantry ingredients to make sauces
Tori Kormanik comes from a long line of great cooks. The San Antonio transplant originally started making scratch jellies at her home in Long Beach to carry on a jelly –making tradition of her grandmother. But she also started adding peppers to the jelly because she liked a little heat to pay homage to her hometown of San Antonio. After lots of trial and error figuring how much heat to add, her fun creation of habanero marmalade turned out way better than she had ever hoped for. Friends and family begged her to start selling it and she listened!
Burnin’ Beak’s Pepper Jellies are made in small batches, Tori hand-slicing the peppers and measuring all the ingredients perfectly so there’s consistency with every batch. They make a great simple snack with butter and bread. But also have been used with success on pancakes, waffles, and eggs for breakfast, as a complimentary spread on sandwiches and burgers for lunch, and at dinner as a glaze for everything from salmon to roasted chicken, or pork chops or pork tenderloins or as a dip for sausage bites. Then of course there are charcuterie boards and other snack plates when friends and families gather, for which a pepper jelly with a little kick is the perfect addition!