Cherry Bomb

Cherry Bomb

$7.50

By using a variety of sweet, plump, cherries and combining them with jalapenos we have enhanced one of nature’s most amazing foods.  Cherry Bomb Jalapeno Preserves is a perfect blend of sweet and tart with our signature kick. Try it on ribs at your next barbeque.

 

Recipes (scroll down for full recipe):

•Pan-Roasted Cherry Bomb Pork Chops

•Absolutely “The Bomb” Breakfast Kebabs

 

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By using a variety of sweet, plump, cherries and combining them with jalapenos we have enhanced one of nature’s most amazing foods.  Cherry Bomb Jalapeno Preserves is a perfect blend of sweet and tart with our signature kick. Try it on ribs at your next barbeque.

Pan-Roasted Cherry Bomb Pork Chops

4 thick-cut pork chops (1 1/2 – 2 inches)
1 T. extra-virgin olive oil
2 T. minced shallots
1/3 c. white wine vinegar
1/2 c. diced dried cherries
1 T. chopped fresh sage
1 c. Pepperlane Cherry Bomb Jalapeño Preserves
salt and pepper to taste

For the Sauce: Heat 1 T. olive oil in a saucepan over medium heat.  Add shallots to pan; sautê until softened, 2-3 minutes. Deglaze the pan with vinegar, then stir in dried cherries and rosemary. Simmer mixture until cherries are plumped, 2-3 minutes. Stir in Pepperlane Cherry Bomb Jalapeño Preserves and simmer over low heat 5-7 minutes. Remove from heat. Set aside while cooking pork.

Pork Chops:
Heat 1 T. oil in a sautê pan over high heat until the oil shimmers. Sear pork until well-browned on all sides. Reduce heat to medium, cover, and cook pork until thermometer registers 155 degrees. Remove pork to a plate and serve sauce over top.

Absolutely “The Bomb” Breakfast Kebabs

Ingredients
  1. 1 c. Pepperlane Cherry Bomb Jalapeño Preserves
  2. 3 T. purchased barbecue sauce
  3. 6 pork sausage links, cut into 1-inch pieces
  4. 6 strips thick-sliced bacon
  5. 8 oz. ham steak, cut into 1-inch pieces
Instructions
  1. Preheat oven to 350 degrees; line a baking sheet with foil and top with a cooling rack.
  2. Coat rack with nonstick spray.
  3. Combine preserves and barbecue sauce in a small saucepan over medium heat until preserves melts and sauce is warm.
  4. Thread sausage pieces, bacon strips, and ham pieces loosely onto six 10 inch long skewers.
  5. Brush kebabs with sauce, transfer to prepared baking sheet.
  6. Roast kebabs until all meats are browned and cooked through, 45-50 minutes.
  7. Baste and turn every 10 minutes to ensure even cooking.
  8. Remove from oven and serve immediately.

Additional information

Weight .4 lbs

Vendor Information

  • Store Name: Pepperlane
  • Vendor: Pepperlane
  • Address: Midway, UT
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