Cheese Shortbread Thumbprints with Pepper Jelly
Cheese Shortbread Crackers
1 cup flour
½ cup butter, softened
½ tsp salt
¼ tsp red pepper
2 cups shredded cheese
Combine flour, butter salt & pepper until dough forms. Add cheese and mix well. Shape into disk and wrap with plastic. Chill for 2 hours.
Preheat oven to 350°. Roll dough to ¼” thickness. Cut into desired shape. Bake on ungreased pan for 14-16 minutes. Cool on wire rack.
Dice 1 medium bell pepper, 3 jalapenos (with or without seeds, depending on the level of heat you like), and 2-3 Anaheim chiles, poblano peppers or any other type pepper you like to equal roughly 1 cup of chopped vegetables.
Place in a medium saucepan with ½ cup apple cider vinegar and 1 cup sugar. Bring to a simmer over medium heat. When the mixture starts bubbling, reduce heat to medium-low and simmer 30 minutes - 1 hour or until desired thickness.
*You can use canned green chiles in place of the other peppers if you don't have access to fresh peppers. Just drain the juice off them and measure out 3/4 - 1 cup of them. I simmered mine for about 45 minutes. It does thicken up just a little as it cools down.