273 jelly recipes

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Chili-spiced chicken breast with fresh avocado salsa, tomato, and lime on corn tortillas. A quick, healthy Mexican-style microwave dinner in under 25 minutes.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

Use this paste to give your sandwiches a brand new experience.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Thai-style spicy peanut sauce for satay: red curry paste cooked in coconut cream until oily, finished with thin coconut milk, fish sauce, palm sugar, tamarind, and ground peanuts.

This mousse is very quick and simple, and very tasty!

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Homemade orange popsicles made with real orange juice, fresh pureed fruit, and jelly powder. A kid-friendly frozen treat with just 5 ingredients and 10 minutes of prep.