Editor's Choice: Suan's Scotch Bonnet Pepper Jelly

I don't really like peppers. Not hot things, but the taste of peppers. Green, red, yellow, orange, jalapeno or anything else: not for me. But when we got Suan's Scotch Bonnet Pepper Jelly, I tried to change my tune.

Ms. Suan has studied the ways of the pepper. The way she talks about peppers and their properties reminds me, in a good way, of a guy I went on a blind date with who presented me with a conspiracy theory that hot peppers were sentient beings who were trying to take over the human race by simultaneously releasing endorphins into the system while eating a hole in the stomach with peppery acids. (I only went on one date with him). Suan's theories are less out there, for sure, and she has learned how to harness the mighty power of the pepper for good, not evil. While living in Jamaica she learned how to cook with the Scotch Bonnet Pepper, grown in every kitchen garden on the island and widely used throughout the Caribbean. The Scotch Bonnet is one of the hottest members of the habanera family, so I was skeptical.

I tried the recipe for Suan's Favorite Meatloaf, because if it can make good meatloaf, it can do anything. The recipe:
1 lb. lean ground beef,
¾ cup Old Fashion Rolled Oats,
1 medium onion chopped,
2-3 cloves garlic crushed,
1 egg,
½ cup milk,
1/3 cup grated Parmesan Cheese,
healthy dash of Worcestershire Sauce,
½ teaspoon salt,
¼ teaspoon freshly ground pepper.

Mix all ingredients well, form into a loaf and place in baking pan. Bake at 350° for 30 minutes, drain off grease and begin glazing with Scotch Bonnet Pepper Jelly Glaze every 15 minutes until meatloaf is done. Serve remaining sauce on side.

It was marvelous, adding taste and vest without too much heat. I highly recommend pepper jelly and I am looking forward to trying more of the recipes out!

-Elizabeth Dugan

Editor's Choice: Suan's Scotch Bonnet Pepper Jelly

One of the most popular culinary trends is the combination of sweet and savory flavors. And, why not? After all, who doesn’t love Peanut M&Ms (or even the most recent addition, Pretzel M&Ms)? For years I have been adding candy to movie popcorn. Italian Antipasti trays commonly wrap melon with prosciutto and Starbucks created a Salted Caramel Hot Chocolate. I firmly believe this classic duo is here to stay and it ranks among my favorites for taste testing. Therefore, I was thrilled when Suan’s Scotch Bonnet Pepper Jelly was shipped to our office last week. In fact, I nearly catapulted from my swivel chair to be the first to claim this bounty.

Made in Oklahoma, the jelly is the perfect seasoning to glaze meats or smeared over a block of cream cheese as an enticing appetizer. As I had only the components of my refrigerator to work with, and I’m sorry to say the contents didn’t include any lamb chops or a ham, I chose a wedge of Brie and Ritz Crackers to be the pepper jam’s accompaniment. What struck me as I indulged in the mini sandwich was how mild the Scotch Bonnet Pepper heat was. This Jamaican habanera is one of the hottest peppers out there. As I spent the majority of my collegiate spring breaks in Jamaica (and as the residents use it to flavor nearly everything), I was shocked that it didn’t burn my tongue. Wisely, Creator Suan Grant tamed the heat without losing the bonnet pepper flavor — a trick she learned after four years spent cooking in Jamaica.

I am not alone in my adoration for this too-good-to-be-true preserve. Suan’s Scotch Bonnet Pepper Jelly recently received a gourmet gold award in the jelly, jams and preserves category at the Dallas Total Home & Gift Market held last month. On their website (www.suansfoods.com), Grant lists a variety of additional recipes suitable for the jelly. I’ll be certain to consult it the next time I go grocery shopping!

~Cathryn