A few weeks ago, I got a very special delivery from a friend here in South Florida – FIYAH Jelly – her homemade Jamaican Scotch Bonnet Pepper Jelly!
I was entranced by the color (aren’t you?!) and the promise of Scotch Bonnet Peppers. For those of you that are not familiar with Scotch Bonnet Peppers, they are also called Caribbean Red Peppers since they are mainly found in the Caribbean and sometimes in Africa. These tiny little peppers pack a POWERFUL punch – Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units while most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
Not just FIRE but FIYAH!!
I like heat but I also like to keep my lips on my face, but while the Scotch Bonnets are high on the Scoville scale, they also have an intriguing flavor that makes you come back for more and then more again. My Dad used to grow them when we first moved to South Florida and he made a ceviche with them that was addictive. FIYAH Jelly is addictive too. Plus, it mixes the sweet and the heat – “Painfully Sweet Heat” that I can’t stop eating.
We did the prerequisite finger testing and then toast testing but I wanted to use the jelly in a recipe. It deserved more than toast or crackers or sitting there with a spoon and eating the whole jar.
The answer arrived in the form of Lamb meatballs and for those that would like to temper the sweet heat of FIYAH Jelly, a chive yogurt dipping sauce. It was all so good that I have to go get more jelly and do it again. These would be a blast for your next gathering or cocktail party!
Stamp this HUNGRY GODDESS APPROVED!
Make the Lamb Meatballs with FIYAH Jelly:
Believe it or not, ground lamb was a bit challenging to find. Whole Foods was my saviour but they only had a half pound left so I simply added a half pound of good ground beef.
- 1/2 pound lamb
- 1/2 pound of ground beef
- 1 raw egg
- handful of bread crumbs
- 2 tsp of dried chives
- Salt and Pepper
- 1 6.5 oz. jar of FIYAH Jelly
Mix all ingredients in a bowl. Form mini meatballs – I got about 15 out of the pound of meat. Since the jelly is so flavorful, I did not add too many spices into the meat itself. Cook the mini meatballs in a pan until brown and cooked through. Remove meatballs from pan and pat to absorb any grease.
In a new pan, add one jar of FIYAH jelly over low heat. As the jelly begins to breakdown, add the meatballs and spoon the jelly over the meatballs. Allow flavors to meld over low heat for a few minutes. Plate and serve hot!
Chive Yogurt Dipping Sauce:
Yogurt is great for any dish when you want to cut the heat but still enjoy the flavor.
- 1 cup of plain Greek yogurt
- juice from half of lemon
- 3 tablespoons of chopped fresh chives
Mix all together and serve with the meatballs. DIP!
Thank you to Lisa from FIYAH Jelly for sending me samples of my new addiction – FIYAH Jelly! All opinions are mine, of course.