Chili Pepper

Scorpion Pepper Jelly Wings as seen on the Today Show by Master Chef Sherri Logan Williams

Click here to get the recipe

*We do not Sell Scorpion Pepper Jelly just our Regular Pepper Jelly and Peppers. We made a special batch for the wing competition for Chef Sherri Logan Williams to use in the competition on the Today Show. 

Thank you,

Uncle Gary

Spicy BBQ Pulled Pork Stuffed Pepper Mini's made by Master Chef Sherri Logan Williams

Click here for the recipe

Gourmet Mini Philly Steak Cheese Cups Made by master chef Sherri Logan Williams  

Click here for the recipes 

Uncle Gary's Gourmet Pepper Jelly-Goat Cheese Cheese Cake Bites 


24 aluminum foil miniature baking cups
Vegetable cooking spray
1/4 cup fine, dry Italian-seasoned breadcrumbs
1/4 cup ground toasted pecans
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 (8-oz.) package cream cheese, softened 
1 (3-oz.) goat cheese log, softened
1 large egg 
2 tablespoons heavy cream
1 tablespoon Asian Sriracha hot chili sauce
1/2 cup Uncle Gary's Gourmet Pepper Jelly 


1. Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.
2. Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.
3. Beat cream cheese and goat cheese at medium speed with an electric mixer until light and fluffy; add egg and next 2 ingredients, beating just until blended. Spoon into baking cups, filling three-fourths full.
4. Bake at 350° for 10 minutes or until set. Cool completely in pans on a wire rack (about 20 minutes). Spoon 2 tsp. Uncle pepper jelly over each of 12 cheesecakes. Cover and chill 2 to 12 hours before serving.

Uncle Gary's Gourmet Pepper Cheddar and Pecorino Romano Cheese Bread...

4 ½ Cups King Arthur All-Purpose Flour
2 Tsp Salt
2 Tsp Sugar
3 Tsp Fleischmann's Active Dry Yeast
1 ½ Cup Warm Water

2c Uncle Gary's Gourmet Peppers
¼ Tsp Salt
¼ Tsp Pepper
1 Tbsp Olive Oil
¾ Cup Grated Cheddar Cheese
2 Tbsp Grated Pecorino Romano Cheese

For the Bread:

1.) Wisk together the flour, salt sugar, and yeast in a large bowl – create a well in the middle.

2.) Warm your water to 110° and pour it into the well. Mix the ingredients until combined. Let it stand for 5 minutes to let the water absorb.

3.) Knead for about 10 minutes it until it’s a smooth ball – you can also knead it with a stand mixer using the dough hook attachment for about 7 minutes until it forms a ball.

4.) Place the dough back in a lightly oiled large bowl, and cover it with plastic wrap – let it rise for 90 minutes.

5.) Punch down the bread and let it rise again for 45 minutes.

While your dough is in the long rising stages, you can start on the filling for the bread – see Step 6.

6.) 2c. Uncle Gary's Gourmet Peppers ready and drained slightly... 

7.) When your dough is ready, divide it in half. Take one of the two sections of dough, and roll it out in a rectangle like you’re making a pizza.

8.) Place half of the peppers evenly over the dough. Sprinkle it with half of the cheddar cheese, and then sprinkle half of the pecorino on top.

9.) Roll the dough up long-ways – tuck and fold the ends of both sides in. NOTE: Leave a couple of inches at the end of the dough to avoid the filling bursting out.

10.) Follow the process above for the second loaf of bread.

11.) Let the loaves rise on parchment lined cookie sheets for 20 minutes, brush them with olive oil, then slice the loaves with razor blade three times.

12.) Bake the loaves for 30 minutes in a 400° oven – the bread should be a golden brown color when done.

NOTE: If you’re not going to serve the bread right away, store in the fridge or freezer. Heat it up in a 300° oven for 15-20 minutes to toast up the crust and melt the filling before serving. ~Uncle Gary~

Cucumber, Goat Cheese, and Uncle Gary's Gourmet Pepper Jelly Appetizers is a healthy way to enjoy a snack...

1 package plain goat cheese

1 jar Uncle Gary's Gourmet Pepper Jelly

1 cucumber

1. slice the cucumber

2. spread with goat cheese

3. top with Uncle Gary's Gourmet Pepper Jelly

4. shove in your mouth. Repeat. OR if you want to be fancy then make a bunch and arrange on a platter before shoving in your mouth. ~Uncle Gary~

Uncle Gary's Hot Sausage Chili Sandwich 


Favorite Hot Sausage Links

Favorite Chili Sauce 

Cheddar Cheese 

Uncle Gary's Gourmet Peppers

Hot Dog Buns

Cook the Sausage fully until done. Topped the Sausage sandwich with your Chili Sauce, Cheddar Cheese and Uncle Gary's Gourmet Peppers that simple and easy. Fast and Fun Lunch recipe. enjoy!!

Uncle Gary's Spicy Penne Alla Vodka


  • 1 pound uncooked penne pasta
  • 1/4 cup extra virgin olive oil
  • 4 cloves Garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28 ounce) can crushed Plum tomatoes
  • 3/4 teaspoon salt
  • 1/2cup Uncle Gary's Gourmet Peppers
  • 2 tablespoons vodka
  • 1/2 cup Heavy whipping Cream
  • 1/4 cup chopped fresh parsley
  • 2 (3.5 ounce) links sweet Italian sausage


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  3. Add Plum tomatoes, Uncle Gary's Gourmet Peppers and salt; bring to boil. Reduce heat and simmer 15 minutes.
  4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Uncle Gary's Sausage and Red Pepper Jalapeno Pepper Jelly Pizza

1 pound bulk hot pork sausage

2 medium Red pepper, diced

½ medium Yellow or Cooking onion, diced

1 ball pizza dough

1 jar Uncle Gary's Gourmet Pepper Jelly

2 cups shredded fresh Mozzarella cheese

Preheat the oven to 450 

Fry the sausage until it is crumbly and nicely browned (don’t just cook the sausage until it’s no longer pink – actually brown it). Set aside. In remaining sausage grease, sauté red peppers, Jalapeno's and onions until it just begins to soften.

Roll out the pizza dough to about 12 inches in diameter, dusting it with a bit of flour if it sticks. Spread a generous amount of Uncle Gary's Gourmet Pepper Jelly on the dough. Top with Fresh Mozzarella Cheese and then the red peppers, Jalapeno's, onions and sausage.

Bake for 7-8 minutes or until the crust turns a nice golden brown.

Notes: A pizza stone is a great tool for making pizza in the oven. If you don’t have one use a cookie sheet and adjust the shape of the pizza accordingly. Publix and Trader Joe’s have great pre-made pizza dough. If you don’t have either purveyor, get pizza dough from a local pizza shop.

Hope you all enjoy this great tasting Pizza great for a quick lunch or dinner. ♥ Uncle Gary

Uncle Gary's Gourmet Pepper Meat, Cracker and Cheese Plate


2 pk. Favorite Crackers

1pk. Pepperoni 

16oz jar Uncle Gary's Gourmet Peppers

Pepper Jack Cheese

Cheddar Cheese 

Lay out all ingredients on a plater or plate. Easy and simply Party Ideas.

Uncle Gary's Chili Dogs


1pk. Favorite Hot Dogs 

2 8oz can Favorite Chili Sauce

Cheddar Cheese 

Uncle Gary's Gourmet Peppers 


Easy, Fast and Simple!! Cook your Hot dogs heat up your chili sauce in a separate pan and Top with Chili sauce, Uncle Gary's Gourmet Peppers and Sprinkle some Cheddar Cheese to your desire. Enjoy!!

Uncle Gary's Spicy Chili

Ingredients needed: Three 26.5 oz cans of Traditional Tomato Sauce Three cans of Dark Red Kidney Beans drained and rinsed Three cans of Zesty Chili Tomato Paste Two Chopped Medium Onions Two Chopped Green Peppers One and half Jars of Uncle Gary's Gourmet Peppers One Pound of Lean Ground Chuck Beef Two Pounds of  your Favorite Hot Italian Sausage Links Two Tbsp. of Crushed Red Peppers Two Tbsp. Of Chili Powder or if you like it spicier you can add more.  In a Medium Pan add 2 tbsp of Olive oil and saute the Chopped Onions and Chopped Green Peppers until soft and then drain excess oil. Then in a separate Pan cook until well done your Lean Ground Beef and Cook your Hot Italian Sausage until well done. Then in a Big Pot mix in your Tomato Sauce, Zesty Chili Tomato Paste, Gourmet Peppers, Dark Red Kidney Beans, The cooked  Hot Italian Sausage, The Ground Beef, Chili Powder, Crushed Red Peppers and cook on medium heat until hot to serve. After it is finally cooked serve in a bowl with your Choice of Cheddar Cheese and Sour Cream with your Favorite Corn Chips on top. Bon Appetit!!

Uncle Gary's Big Kahuna Chicken Burger 


9oz Chicken Breast

1 Pineapple Ring


Red Onion

4oz Uncle Gary's Gourmet Pepper Jelly

Monterey Jack Cheese

2 pieces on bacon strips

Whole Wheat Burger Bun


Cook the Chicken Breast on the Grill or pan Fry whatever you prefer.   Brush marinade the Pepper Jelly on the Chicken until the Chicken is well cooked. After Cooking the Chicken do a final glaze with Uncle Gary's Pepper Jelly. Put the Cooked Bacon on the Bottom of the burger bun and then the Chicken top it with Monterey Jack Cheese, Pineapple ring, Red Onion that i like too cook just slightly and lettuce top the burger bun serve and enjoy. 

Uncle Gary's Buffalo Chicken Lasagna


2 Chicken Breasts, cooked and chopped
1/2 cup Celery, chopped
1 1/2 cups Blue Cheese Dressing*
1/2 cup Frank’s Red Hot Sauce (or other hot sauce)
1 cup Ricotta Cheese
1 Egg, lightly beaten
2 cups Mozzarella Cheese, shredded
1/2 package No-Boil Lasagna Noodles


Preheat oven to 375 degrees. Combine blue cheesing dressing and hot sauce in a bowl. Set aside. In another bowl, stir together the ricotta cheese and egg. Set aside. Combine the chopped chicken and celery in another bowl. To compose the lasagna, coat the bottom of a small baking dish* with a thin layer of the dressing/hot sauce mixture. Place two lasagna noodles side by side over the sauce. Spread 1/3 of the ricotta/egg mixture over the noodles. Scatter 1/3 of the chicken and celery over the ricotta. Drizzle 1/4 of the blue cheese/hot sauce mixture over the chicken. Sprinkle 1/2 cup of mozzarella cheese over the sauce. Top with 2 more lasagna noodles. Repeat the layering process until you’ve used all of the chicken, celery, and ricotta. Top the final lasagna noodles with the remaining sauce and cheese. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake 10 minutes longer. Cool for 10 minutes before cutting and serving. 

Uncle Gary's White Chocolate Chip Habanero Cookies 

3/4 Cup Packed Brown Sugar
3/4 Cup Granulated Sugar
1 Cup Margarine or Butter, Softened
1 Egg
2 1/4 Coups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Package (6 ounces) White Chocolate Chips
4 - 6 Diced Habanero Chile Peppers (Fresh or Dried)

Preheat oven to 375°. Mix granulated sugar, brown sugar, margarine and egg. Stir in flour, baking soda and salt; once done, the dough will be stiff and somewhat granulated in consistency. Stir in chocolate chips and habanero bits until well blended. Then Drop dough by rounded teaspoons about two inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown around edges. Cookie centers will be soft. Cool for 10 minutes, and then carefully remove from cookie sheet. Serve with cold milk and enjoy!

Uncle Gary's Spicy Ranch Burger


1lbs. Ground Turkey meat

Spicy Ranch Powder Dressing Mix

Seasoning salt

Mozzarella Cheese 

Uncle Gary's Gourmet Peppers


Take the Ground Turkey Meat and Form Burger patties and then season with Dry Spicy Ranch Dressing Mix and light Seasoning Salt. Cook in a Hot Skillet on Med. Heat until well done. Top with fresh Mozzarella Cheese and our Gourmet Peppers and enjoy!!

Uncle Gary's Sweet n Spicy Sweet Potatoes


4 Fresh peeled Sweet Potatoes

Cinnamon Powder

Uncle Gary's Gourmet Pepper Jelly


Pre-Heat Oven to 425 deg. In a baking pan peel the Sweet Potatoes and cut them into small chunks as seen in the picture above. Add 1 1/2 Jar of Uncle Gary's Gourmet Pepper Jelly in with the potatoes. Cook for about a good 60 mins. or until the Potatoes are soft and you can break them with a fork.  When they are done garnish lightly with some Cinnamon and let it cool a little so the pepper jelly can set up on the potatoes then serve. Enjoy!!  

Uncle Gary's Gourmet Pepper Jelly Brie Bites:

Makes: 24 appetizers / Prep time: 10 minutes Total time: 25 minutes 

About 1/2 of 8-ounce wheel of brie with rind 

24 mini phyllo cups 

1/4 to 1/2 cup Uncle Gary's Gourmet Pepper jelly 

Cut the brie into 24 pieces 

Place one chunk in each phyllo cup. Bake at 350 degrees or until brie melts slightly, about 8 minutes. Remove from oven and top with 1/2 teaspoon of hot pepper jelly and serve. 

Variation: Bake the cups as desired without filling. Add small (cherry size) fresh mozzarella and Uncle Gary's Gourmet Pepper Jelly . Enjoy!

Uncle Gary's Gourmet Pepper Jelly Cherry and Sweet Cream Cheese Crepes


  • 4 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 8oz Uncle Gary's Gourmet Pepper Jelly
  • 1 can of pie Cherries
  • Whipped Cream
  •  Chocolate Syrup
  • 8oz Cream Cheese
  • 1cup Powdered Sugar
  • 1/2 tbl. vanilla extract 


       1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
      2.Place Cream Cheese in a separate bowl and add the Powdered sugar and Vanilla extract and whisk together until well blended.
     3.Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Stuff the Crepes with layer of Uncle Gary's Gourmet Pepper Jelly, Sweet Cream Cheese, Cherries and fold or roll your crepes. Topp the crepe's with cherries, whipped cream, and drizzle Chocolate syrup over them and enjoy..

Uncle Gary's Mango Jalapeno Banana Nut Bread


* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 cup vegetable oil
* 1/2 cup sugar
* 2 eggs
* 1 1/2C. Jalapeno Peppers Fresh
* 3 mashed ripe bananas
* 1 cup diced mango
* 1/2 cup chopped walnuts

* 1/2 teaspoon ginger

* Uncle Gary's Gourmet Pepper Jelly


1. Preheat oven to 350F / 180C. Lightly grease a loaf pan.
2. Mix together the flour, baking powder, baking soda and ginger.
3. In another bowl, mix together the oil and sugar. Add the eggs and mashed bananas and mix well.
4. Slowly mix the dry ingredients into the wet ingredients, stirring constantly until fully blended.
5. Stir in the Jalapeno's Mango and Walnuts. Pour mixture into prepared loaf pan.
6. Cook in the middle of preheated oven at 350F for around 1 hour. Check the loaf is ready by inserting a toothpick
into the middle of the loaf. If it comes out clean the loaf is ready. 7. Allow to cool in loaf pan for 10 minutes before removing the loaf from the loaf pan and placing on a wire rack to cool fully. TIPS: When using dried mango it’s a good idea to soak it in boiling water so it becomes nice and moist before adding it to the other ingredients. You can also add 1/2 cup of plain or vanilla yoghurt to make the banana bread more moist. Directions * 2 cups all-purpose flour.

Serve with some Uncle Gary's Gourmet Pepper Jelly on the Bread for an even more enjoyable Dessert.

Uncle Gary's Sausage Pepper Omelette with Cheese


3 Large Eggs
1cup Ground Bfast Sausage
1/2cup Mozzarella Cheese
1/3cup Cheddar Cheese
1/4 Cup Uncle Gary's Gourmet Peppers
Mix your eggs until all yolks mix with the white. Spray your pan with non-stick cooking Spray. Cook on med. Heat until egg becomes solid. Add your cooked bfast Sausage, Mozzarella Cheese and our Gourmet Peppers and fold the Omelette in Half. Cook the egg on both sides until the cheese is melted. Top your omelette with Cheddar Cheese and serve with a side of Home fries.

Uncle Gary's Pepper Jelly Meatloaf


1c. Ketchup

1/2c. Mustard

1/2 Cup Brown Sugar

12oz Uncle Gary's Gourmet Pepper Jelly

Oat Bread Crumbs

2 eggs


Preheat your Oven to 350deg.

Mix your lean ground meat with two eggs and Oat Bread.
In a loaf pan put a layer of meat and fill half way add 8oz Uncle Gary's Gourmet Pepper Jelly. Add the Top layer of meat and bake for 1/2 hour. In a Separate sauce pan mix 1c Ketchup, 1/2c Mustard, 4oz of Pepper Jelly all together add 1/2 cup Brown sugar mix well. Spread the sauce on top of the meatloaf and cook for 30mins more. Let cool so the sauce can set up. Serve and enjoy!!

Uncle Gary's Spicy Spinach Manicotti 


 1box (8 oz) uncooked manicotti shells (14 shells)1 1/2cups shredded Italian cheese blend (6 oz)1/4teaspoon crushed red pepper flakes1container (15 oz) reduced-fat ricotta cheese1box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry2cloves garlic, finely chopped1egg, slightly beaten1jar (25.5 oz) favorite pasta sauce 1 jar Uncle Gary's Gourmet Peppers


  • Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the Italian cheese blend, the pepper flakes, ricotta cheese, spinach, garlic and eggs
    Mix the your sauce with a jar of Uncle Gary's Gourmet Peppers.
  • In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon or icing bag the ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
  • Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted. ENJOY!!


Uncle Gary's Pepper Jelly Meatballs 


  • lb ground beef
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon salt
  • teaspoon oregano
  • tablespoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup grated parmesan cheese
  • 2 1/2 jar Uncle Gary's Gourmet Pepper Jelly


  1. Mix all ingredients in a large bowl by hand.

  2. Use your bare hands for best results.

  3. Roll meatballs to about the size of a golf ball.

  4. Drop raw meatballs into large pot 

  5. Sauce pour the Uncle Gary's Gourmet Pepper Jelly over the meatballs

  6. Simmer for about 3 hours.


Uncle Gary's Pepper Jelly Shrimp Stir-Fry


1pk Organic Brown Rice

1 1/2 8oz jars Uncle Gary's Gourmet Pepper Jelly

1 bag of fresh pre cooked shrimp

1tbs. Evoo Olive Oil

Fresh Lemon

Fresh Parsley


In a separate pan mix the Evoo at cook the shrimp until hot an then add your 8oz of Pepper Jelly let simmer for 5mins on low heat.

While your cooking the shrimp prepare your rice the whole bag and cook until the rice is well done. Next add your shrimp to the rice and mix in the rest of the pepper jelly and simmer on low heat for another 3 mins and then top the rice with fresh parsley and fresh lemon. Enjoy!!

note* great for all of you folks that what a healthy and tasty dinner.

Uncle Gary's Stuffed Rigatoni with Plum Tomato Pepper Brine Sauce 


  • 4 Diced Plum Tomatoes
  • 1jar Organic tomato sauce
  • 1 16oz jar Uncle Gary\'s Gourmet Peppers with pepper brine
  • 1/2 cup of mozzarella cheese
  • 2 tsp Italian Seasoning


In a sauce pot mix in the Diced tomatoes, Peppers and Brine with Organic tomato sauce and let it simmer on low/med heat until well the pepper brine is well blended with the tomato sauce. In a separate pan cook the rigatoni stuffed shells in 4quarts of boiling water for about 4mins. place on a plat top the pasta with sauce and top with Fresh Mozzarella Cheese and Italian Seasoning. Enjoy!!!

Uncle Gary's Pepper Mushroom and Sausage Keish


9 lg Brown Eggs

8oz Uncle Gary's Gourmet Peppers

1/4c Sharp Cheddar Cheese

16oz Sliced Portobella Mushrooms

1pk Tube Turkey Sausage

1c Mozzarella Cheese

1c PepperJack Cheese

1tsp Fresh Parsley

1/2c Heavy Whipping Cream

2 Jalapeno slices

9x9x2 pan


Pre-Heat your Oven to 375 deg. On the stove cook your Turkey Sausage and Mushrooms until well done... Take the Sausage and chop it into fine small pieces. In a separate bowl put in your eggs and heavy cream mix well. In your 9x9x2 pan add your sausage,  peppers, and mushroom. Pour your mixed eggs over top the peppers, sausage, and mushrooms. Add cheddar cheese and bake for 40min. then put on your pepper jack cheese and fresh mozzarella cheese an bake for an additional 10mins. Let the Keish set for 5 mins. before cutting and serving. Next cut and garnish with fresh parsley and 2 Jalapeno slices. Enjoy!! 


The Food Channels Chat N Dish Dagwood Zucchini Fritter Sandwich... The Video will be available soon for this wonderful recipe...

Ingredients for 8 fritters
2 zucchini grated
2 eggs beaten
1 bunch green onions chopped
¼ cup-1/2 cup self rising flour 

½ teaspoon salt
1/8 teaspoon pepper
¼ cup pickled peppers
Wrap grated zucchini in a tea towel and squeeze to remove excess moisture
Mix all ingredients together
Heat ¼ inch oil in sauté pan until hot
Drop an ice-cream scoop full of the batter onto the hot oil and flatten slightly
                                                                                             Fry until golden brown, about 3 minutes
                                                                                            Turn and fry until second side is golden brown, about 3 minutes Drain on paper towels.

Spicy Cabbage Slaw- 

1 ½ cups cabbage grated
1/3 cup Ranch Dressing 
1 tablespoon Sriracha Chili Sauce
2 tablespoons chopped pickled peppers optional
Mix ranch dressing and chili sauce together
Combine with cabbage and optional peppers
Method for the Sandwiches:
Fill a pita pocket or your favorite hoagie roll with 2 fritters
Top with ¼ of the spicy slaw

The Food Channels Chat N Dish Polpette Di Mozzarella


  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1/4 cup chicken stock
  • 1/4 cup white wine
  • 1/2 teaspoon salt & fresh ground black pepper
  •                                                                                        750 grams tomato puree
  •                                                                                       1 pound ground beef
  •                                                                                       1/2 pound ground pork
  •                                                                                       1 tablespoon fresh oregano chopped
  •                                                                                       1 egg beaten
  •                                                                                       1/4 cup Italian bread crumbs
  •                                                                                       1/2 teaspoon garlic powder
  •                                                                                       1/2 teaspoon onion powder
  •                                                                                       1/2 teaspoon salt & pepper
  •                                                                                       8 ounces mini fresh mozzarella balls
  •                                                                                       1 16oz jar Uncle Gary's Gourmet Peppers


  1. Sauté onion and garlic in the olive oil until soft and translucent.
  2. Add oregano, salt, pepper, stock, wine and tomato puree.
  3. Cover and simmer for 30 minutes.
  4. Mix together beef, pork, oregano, egg, bread crumbs salt, pepper, onion powder and garlic powder.
  5. Take a small scoop of the meat mixture and place a mozzarella ball in the center.
  6. Mold the meat around the cheese to seal.
  7. Place the meatballs in the red sauce and simmer for 15-20 minutes.
  8. Place in your bun of Choice and add Uncle Gary's Gourmet Peppers...

Uncle Gary's Gourmet Pepper Calzone


  • Dough:
  • 4 c. Bread Flour
  • 2 1/4 t. Instant Yeast
  • 1 1/2 t. Table Salt
  • 2 T. Extra-Virgin Olive Oil
  • 1 1/2 c. plus 1 T. warm Water
  • Ricotta Filling:
  • 1 15-ounce container whole-milk ricotta cheese
  • 8-ounces mozarella cheese, shredded
  • 1 1/2 ounces freshly grated parmesan cheese
  • 1 large egg yolk
  • 1 T. chopped fresh oregano leaves
  • 1/4 t. table salt
  • 1/2 t. ground black pepper
  • 8 ounces hot or sweet sausage (I used Hot Italian sausage)
  • 1 T. minced garlic
  • 1/4 t. red pepper flake
  • extra-virgin olive oil for brushing on tops
  • kosher salt or sea salt for sprinkling on top
  • 8oz of Uncle Gary's Gourmet Peppers


  • For the DOUGH: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl, and with mixer running on medium-low speed with the dough hook, add the olive oil, the gradually add the water. Continue to mix until the mixture comes together and a soft, elastic dough is formed - about 10 minutes. Lightly spray a large bowl with cooking spray. Place the dough in the bowl and cover. Let rise in a warm spot until doubled - 1 1/2 to 2 hours.
  • For the FILLING: In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, and black pepper. Cover and refrigerate until needed.
  • Remove the casings from the sausage. Cook the sausage in a skillet, breaking it up into 1/2-inch pieces, until it is cooked through. Stir in garlic and red pepper flakes until fragrant, about 10 seconds and remove from heat. Set aside to cool.
  • To assemble and BAKE: Adjust an oven rack to the lowest position and set a pizza stone on the rack. Heat the oven to 500 degrees for AT LEAST 30 minutes. Divide the dough in half, and then divide each half into thirds, giving you 6 pieces of dough. Gently shape each piece into a ball and set on a piece of parchment paper that has been sprayed with nonstick spray. Cover with plastic wrap and let rest for at least 15 minutes, but no more than 30 minutes.
  • Cut 8 9-inch squares of parchment paper. Roll each piece of dough into a 9-inch circle, set it on a piece of parchment, stacking to form 2 stacks of 3 dough rounds, topping each stack with an additional piece of parchment paper to cover.
  • Remove the top parchment from one stack and place the rounds with parchment beneath on the work surface. If the rounds have shrunk, gently roll them out again to 9-inch circles. Form the calzones by putting 1/2 cup of the filling on half of the circle, and top with 1/6 of the sausage. Fold the top half of the dough over, leaving a 1/2 inch border uncovered. Lightly press the dough to seal it. Beginning at one end, place your index finger diagonally across the edge and gently pull the bottom layer of the dough over the tip of your finger. Repeat until the calzone is sealed.
  • With a very sharp paring knife or razor blade, cut 5 slits, about 1 1/2 inches long diagonally across the top of each calzone. Make sure not to cut completely through the calzone, but to just cut through the top layer.
  • Brush the top of each calzone with olive oil and sprinkle with coarse salt. Trim the excess parchment paper and slide the calzone and parchment paper onto a pizza peel, then slide them onto the hot pizza stone. Bake until golden brown - about 11 minutes. Remove to a wire rack to cool for 5 minutes before serving. While the first batch is baking, prepare the second batch

Uncle Gary's Gourmet Peppers Recipes


Uncle Gary's Gourmet Peppers 16oz Jar
1pk Portabella mushrooms

1 pound refrigerated fresh pizza dough

  • 2 tablespoons olive oil, divided 
  • garlic cloves, thinly sliced
  • 6 cups fresh baby spinach
  • 1 cup part-skim ricotta cheese
  • 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)                                
  • 2 ounces pecorino Romano cheese, grated (about 1/2 cup)
  •  3 tablespoons 2% reduced-fat milk
  •  1 garlic clove, minced
  •                                                                                              1 tablespoon cornmeal

  1. 1. Remove the dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
  2. 2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
  3. 3. Combine 1 1/2 tablespoons olive oil and sliced garlic in a large skillet. Heat over medium-high heat 1 1/2 minutes or until the garlic begins to sizzle. Add 6 cups spinach; sauté 2 minutes or until spinach wilts. Set aside. Cook your Portabella mushrooms until well done.
  4.  4. Combine cheeses, milk, and minced garlic in a bowl.
  5. 5. Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread cheese mixture over dough, leaving a 1/2-inch border. Bake at 500° for 10 minutes or until crust is golden and cheese is lightly browned. Top with spinach and mushrooms; bake an additional 2 minutes or until thoroughly heated. Remove from oven; brush outer crust with remaining 1 1/2 teaspoons oil. Cut into 6 large slices and add Uncle Gary's Gourmet Peppers to each slice and enjoy.

Uncle Gary's Gourmet Peppers Meatball Sub Recipe


  • 1 pound lean ground beef
  • 3/4 cup crushed Oat Bread Crumbs
  • 1/4 cup chopped sweet onion
  • 1 egg, lightly beaten
  • 2 cloves garlic, chopped
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon ranch powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter
  • Jar of your Favories Tomato Sauce
  • 16oz jar Uncle Gary's Gourmet Peppers

  • Directions:
In a large bowl, mix the ground beef, Bread crumbs, sweet onion, egg, garlic, Worcestershire sauce, Ranch Powder, red pepper flakes, and Cajun  seasoning an 1/4 cup of Uncle Gary's Gourmet Pepper. Form the mixture by hand into meatballs. Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness. For the Tomato sauce add a Half a jar of Uncle Gary's Gourmet Peppers and Add half of the liquid brine from the jar as well and cook until hot and add your meatballs to the sauce add on your favorite sub bun and add your Uncle Gary's Gourmet Peppers and enjoy... 

Uncle Gary's Gourmet Peppers Stuffed Cabbage Recipe..


1 large head of cabbage, cored 

1 tablespoon butter 

2 medium onions, chopped 

3/4 lb lean beef, ground 

1/4 lb pork sausage, ground 

1 cup white rice or 1 cup brown rice, cooked 

1/2 teaspoon allspice 

1 (28 ounce) can tomatoes 

                                                                                          1 (8 ounce) can tomato sauce 

                                                                                          1 (6 ounce) can tomato paste 

                                                                                          1 teaspoon salt 

                                                                                        1/2 teaspoon garlic salt 

                                                                                         1 teaspoon Parsley 

                                                                                        8oz Uncle Gary's Gourmet Peppers 


1 Preheat oven to 350. 

2 In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away you can also put it in the microwave as well just use a wet papper towel and drap it over the bowl that the cabbage is in.

3 Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden. 

4 Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands. 

5 To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, Uncle Gary's Gourmet Peppers and Half the liquid Brine, salt and seasonings. 

6 Simmer for 15 minutes. 

7 Place a small amount of meat mixture on each cabbage leaf. 

8 Fold leaf over to enclose meat and starting at the stem end, roll up. 

9 Place rolls, seam side down in a buttered baking dish. 

10 Cover with tomato mixture and bake, uncovered for 1 hour. 

11 Serve with Homemade Mashed Potatoes and add some extra Uncle Gary's Gourmet Peppers on top for a great tasting meal enjoy.

Uncle Gary's Gourmet Peppers Tuna Pinwheels


1 small can albacore tuna, drained
2-3 Tbsp mayonnaise, olive oil
1 tsp capers
½ tsp beau monde or favorite seasoning salt **to taste**
½ tsp course black pepper
8-10 kalamata olives sliced
1/4 red bell pepper sliced
¼ small red onion, sliced
1/3 cup of Uncle Gary’s Gourmet Peppers, drained
2 Tbsp italian parsley, chopped
1 small haas avocado. Sliced
2 pieces joseph’s toasted sesame seed flat bread


1. Combine ingredients 1-5 in a mixing bowl. Fold well. On 2/3 of the bread, spread tuna mixture, olives, bell pepper, onion, UGGP’s, parsley and avocado.

3. With meat and veggie side closet to you, start to roll. Roll tightly. Make sure you seal the end. Place in plastic wrap. Chill in the fridge for at least 30 minutes. Slice and enjoy!

Uncle Gary's Gourmet Pepper Stuffed Shells

• 1 tablespoon plus 1 teaspoon olive oil
• 2 teaspoons salt
• 1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
• 2 cups finely chopped onion
• 2 teaspoons minced garlic
• 1 pound ground Hot Italian Sausage
• 1 (10-ounce) package frozen Spinach, thawed and squeezed dry
                                                                                 • 15 ounces ricotta cheese
                                                                                 • 2 large eggs
                                                                                 • 1 cup grated Parmesan cheese
                                                                                 • 2 cups grated Mozzarella Cheese
                                                                                 • 1 tablespoon Extra Virgin Olive Oil
                                                                                 • 1 teaspoon Essence, recipe follows
                                                                                 • 1 teaspoon dried basil
                                                                                 • 1 teaspoon dried oregano
                                                                                 • 1/2 teaspoon ground black pepper
                                                                                 • 2C.Uncle Gary’s Gourmet Pepper with brine
                                                                                 • Uncle Gary’s Red Sauce, recipe follows

Preheat the oven to 350 degrees F. Lightly grease 2-quart Casserole dish with 1 teaspoon of olive oil.
Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until Al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground Sausage and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
In a large bowl, combine the ricotta chees, eggs, Parmesan Cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
Get your Favorite Tomato sauce and add 2c. Uncle Gary’s Gourmet Peppers with the liquid brine.
Pour the Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.

New York Strip Hot Smoked Paprika Red Wine Stew Sandwich w/ Uncle Gary's Gourmet Peppers made by The Food Channels Season 2 Master Chef Alice D'Antoni Phillips

Serves: 6+

Preheat oven to 300

What you need:

2 1/2- 3 lbs thick cut NY Strip cut into about 1” slices

1 tsp sea salt

1 tsp fresh cracked pepper

1 1/2 tsp smoked hot paprika

½ tsp red chili flakes

¾ cup flour

4 tbl butter

½ cup canola oil

3 tbl sliced garlic

1 cup red wine

2 cups water

2 medium sweet onions cut into cubes

4 green onions with tops chiffonade sliced

1 large can (28 oz) crushed tomatoes

1/3 cup grated pecorino

4oz Uncle Gary's Gourmet Peppers

What you do:                        

Combine the salt, pepper, smoked paprika and chili pepper flakes and sprinkle on and coat the pieces of meat well.  Place the flour in a brown paper bag (or plastic bag) and shake and coat all the pieces evenly with the flour.  Shake off excess.

In a large heavy skillet over medium heat, melt butter and canola oil.  Saute garlic  until translucent.  Place some of the pieces of meat and brown both sides.  Repeat with all pieces of meat until every piece is a nice golden brown.  (Note:  Just stack to the side of the skillet the already browned meat, then add new meat.)

Increase heat medium high and add red wine.  Let simmer and boil about 5 minutes, stirring the meat around so as not to stick.  Reduce heat to medium and add water, onions, and green onions.  Cover tightly with a lid and place in oven for about 2 ½-3 hours.  Check once or twice to see if you need to add more water and stir the meat.

Remove from oven and add crushed tomatoes.  Stir and blend.  Let simmer on top the stove about 30-45 minutes on low. Add pecorino cheese and blend.  It’s ready to serve whenever!

Apples Bacon Gourmet Peppers & Aged Cheddar Cheese Made by: Master Chef Alice D'Antoni Phillips 

Serves: 4-6

What you need:chee

4 slices bacon fried and crumbled

3 large crisp apples

Sprinkling of sea salt

4 tbl butter

1/3 cup Uncle Gary’s Gourmet Peppers

3 slices aged cheddar cheese slices cut into thin strips (keep partially chilled)

What you do:

Slice the ends off the apple then cut in rounds about 1/2 “ thick, remove seeds.  In a medium heavy skillet, melt butter over medium heat.  Let skillet get hot.  Add several apple slices, sprinkle with salt and sauté to golden brown on each side (about 2 minutes per side).  You want the apple slices to remain slightly crispy.  Remove cooked slices and put on plate.  Repeat with remaining slices

To finish apples, add equal amounts of drained gourmet peppers on top of each.  Then take the cheddar cheese strips and criss cross on top.  Sprinkle some bacon on top.  Put under the broiler just to slightly melt the cheese.  Watch closely.  Remove and serve.

Uncle Gary's Gourmet Pepper Jelly Sweet Cream Cheese Walnut Pumpkin Roll is great for any Chilly fall day...

3 eggs

1 c. granulated sugar
2/3 c. pumpkin puree (100% pure pumpkin)
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 c. finely chopped walnuts
Powdered sugar

Cream Cheese Filling:
1 c. powdered sugar
8 oz. cream cheese, softened

16oz Uncle Gary's Gourmet Pepper Jelly

4 T. butter, softened

1/2 tsp. vanilla

CAKE: Grease a 15x10x1" jellyroll pan; line with waxed paper or parchment paper (this is very important!). Lightly spray waxed paper with cooking spray.

Beat eggs on high speed for 5 minutes; then gradually beat in granulated sugar. Stir in pumpkin and lemon juice.

Stir together flour, baking powder, salt, cinnamon, ginger, and nutmeg. Fold into pumpkin mixture. Spread batter into prepared pan. Top with finely chopped walnuts. 

Bake at 375 degrees for 15 minutes. Immediately turn out onto a towel sprinkled with powdered sugar. Carefully remove waxed paper. Starting at the narrow end of the cake, roll towel and cake up together. Cool. Once cool, slowly and gently unroll cake.

CREAM CHEESE FILLING: Combine powdered sugar, cream cheese, butter, and vanilla; beat until smooth. Spread evenly over cooled cake add 16oz Jar of Uncle Gary's Gourmet Pepper Jelly. Roll cake back up. Chill.


Uncle Gary's Gourmet Pepper Jelly Turkey Meatballs with Confetti Rice made by Chef Cindy Lefebvre- Jamieson from Hun What's for Dinner?


1 lb ground turkey
1/4 C Parmesan cheese
1/4 tsp ground sage
1/2 tsp basil
course sea salt and fresh ground pepper
1 C Uncle Gary's Gourmet Pepper Jelly
1/2 C chicken stock
4 oz (1/2 pkg) Light cream cheese

1/2 red onion, minced
1/2 red pepper, minced
1/2 green pepper, minced
2 Tbs butter
1 1/2 C rice
3 C water
1/2 tsp coarse sea salt


In a mixing bowl, combine the ground turkey, sage, basil, Parmesan, salt and pepper. Form the turkey mixture into meatballs, about the size of a walnut, and place in a 2 qt crock pot. Top meatballs with pepper jelly and chicken stock. Cook on low heat for 5 1/2 hrs. Soften cream cheese in microwave for 30 seconds. Add to crock pot and gently stir to melt and combine. Cover and continue simmering, while the rice is cooking. Stir again to make sure all cream cheese has melted, before serving.

In a small sauce pot, melt the butter over medium heat. Add in the red onion and cook for 2 minutes, until it begins to soften. Add in rice, coat with butter and increase heat to medium-high. Cook the rice, stirring occasionally, until it become toasted and slightly golden. Stir in the peppers and stock, and season with salt. Bring to a boil, reduce heat to the lowest setting, cover and simmer until rice is tender; 15-20 minutes. Fluff with a fork.

Serve meatballs and sauce over rice.

Uncle Gary's Gourmet Peppers Chicken Livers made by: Master Chef Alice D'Antoni Phillips

Serves: 4+

What you need:

1 cup canola oil

About 2 lbs chicken livers rinsed, drained, and patted somewhat dry

1 cup all-purpose flour

1/2 tsp sea salt

                                                                                   1 tsp fresh ground pepper

                                                                                   1/2 tsp red chili pepper flakes

                                                                                   16oz Uncle Gary's Gourmet Peppers..

What you do:

Note:  1.  Have your livers all coated and ready to fry before heating oil. 2.  Have tongs and drain paper ready.  I like to use brown paper grocery bags.  3.  Have a lid ready because when your fry livers they oftentimes pop hot oil!

Combine flour, salt pepper, and pepper flakes together in a pie plate.  Take individual livers and coat well with the flour mixture.  Use a large heavy skillet.  Heat oil on medium.  Take a few livers at a time and put in the skillet, do not crowd,  Depending upon the size of the livers (and thickness), fry about 3-5 minutes turning once crispy and brown on one side.  Remove with tongs and place on paper to drain.  Repeat with all the livers.

Balsamic Pepper Jelly Strawberries & Chives made by Master Chef Alice D'Antoni Phillips

What you need:

One pint of cleaned strawberries, tops cut off and sliced  in halves

2 tbl balsamic vinegar (I used pomegranate flavor, but you can use whatever you prefer.)

2 tbl pepper jelly (I used Uncle Gary’s Gourmet Pepper Jelly.)

Pinch of sea salt

Pinch of pepper

2  tbl fresh chopped chives

What you do:

Combine  ingredients in a mixing bowl…toss and blend.  Refrigerate or serve immediately!

Uncle Gary’s Gourmet Creamy Potato N Pepper Jelly Soup




2/3 cup butter


2 tablespoons finely chopped fresh garlic


2/3 cup flour


4 cups milk


3 cups half-and-half


4 large baking potatoes, baked, cooled, peeled and cubed


4 -6 green onions, chopped


12 slices Pork bacon or Turkey bacon, cooked and crumbled


1tablespoon of Uncle Gary’s Gourmet Pepper Jelly (for each slice of Bacon or Turkey Bacon)


1 1/2 cups shredded cheddar cheese


1 cup sour cream


salt and pepper (I use seasoned salt)






In a large soup pot melt butter over medium-high heat.


Add in garlic; cook stirring for about 2 minutes.


Add in flour then stir until smooth (about 1 minute).


Gradually add milk and half and half stirring constantly until thickened and smooth.


Add potatoes and onions; bring to a boil, stirring constantly.


Reduce heat; simmer for 10 minutes.

For your bacon Place bacon on cookie sheet covered with non-stick foil.


Spread a tablespoon of pepper jelly on each slice of bacon.


Place bacon into cold oven and set heat to 400°F and bake for 20 minutes.


Crumble your cooked bacon. (note set aside a strip of Pepper Jelly Bacon to decorate your finished soup.)



Add your bacon and remaining ingredients; stir until cheese is melted.


Top with Mozzarella Cheese or Cheddar whatever you prefer and take strips of your pepper Jelly Bacon and add on top for decoration and sprinkle with grated parsley you can also add some chives as well…


Serve immediately.




Apple Blue Cheese Pepper Jelly Dressing by: Master Chef Alice D'Antoni Phillips 

Makes:  About 1+ cups

What you need:

1 tbl lemon zest

4 tbl lemon juice

1/3 cup olive oil

3 tbl mayonnaise



1 tbl Dijon mustard


3 tbl pepper jelly (Uncle Gary’s preferred)

¼ cup chopped gourmet peppers (Uncle Gary’s preferred)

½ tsp sea salt

½ tsp coarse ground pepper

1 (red skinned) apple diced

1/3 cup blue cheese crumbles

What you do:

In a medium sized bowl combine the lemon zest, lemon juice, olive oil, mayonnaise, mustard, pepper jelly, chopped gourmet peppers, sea salt and pepper and blend and combine well.  Add the diced apples and blend. Let sit for about 10 minutes.  Add blue cheese and fold in.  Refrigerate or serve immediately.

Spicy Hot Olive & Almond Romesco by: Master Chef Alice D' Antoni Phillip 

Makes:  About 6 cups

Preheat oven to 425

What you need:

3 cups cherry tomatoes

4 red bell peppers (stems off, cut in half, you don’t have to get all the seeds and guts out)

2 medium onions peeled and cut in quarters

1/2 cup green olives (pitted)

1/2 cup black olives (pitted)

6 garlic cloves (skin on)

2 Serrano peppers sliced in half and some of the seeds removed (this is where the heat is)

½ jalapeno pepper (remove some of the seeds—depending upon your level of heat desired)

2 tsp sea salt

3-4 cups packed artisan lettuces (torn into pieces and stuffed in a measuring cup)

2 tsp ground pepper

1 tsp red chili flakes

1/2  tsp cayenne pepper

½ cup gourmet peppers in juice (spicy peppers—I used “Uncle Gary’s”)

¼ cup pepper jelly (I used ‘Uncle Gary’s”)

¼ cup extra virgin olive oil

1 cup almonds

2 deli bread buns (tops/bottom

What you do:

The cherry tomatoes, bell peppers, onions, olives, garlic cloves, Serrano and jalapeno pepper will be spread out on a cookie sheet lined with parchment paper.  Drizzle on olive oil.  Sprinkle on salt and pepper and toss, turn and coat veggies.  Roast in a preheated 425 oven about 20 minutes.  Allow the edges of the veggies to get charred.  This adds to flavor.

The remainder of the preparation is in a food processor.  Begin adding a few of the remaining ingredients, starting with the artisan lettuces, into the food processor and grind until a smooth consistency is achieved.  Finally, add in the roasted veggies and grind on a food processor until the mixture is smooth, creamy and thick.  Refrigerate until serving.  This can also be frozen for later use.

Here is some great recipes using Uncle Gary's Gourmet Peppers from the Runner up on Season 7 of Food Network Star, putting a great deal of latin influence on every day dishes!! Co-host of "Sabores de Familia" on Utilisima 
Susie Jimenez (Off
 Thank you so much Susie and everyone check out her amazing page as well 

1. I cooked wild rice about a cup, while that was cooking I sautéed, 2
lbs of mushrooms, 2 garlic cloves and 1/2 yellow onion and 1 lime zest
with a touch of olive oil. Cook for about 15 minutes over high heat.
Then I added a 1/4 cup of your peppers (both kinds) and let it be the
deglazing liquid in the mix. Added the wild rice and 2 handfuls of
spinach. Let the steam cook the spinach and set it aside to cool down.

I buttered up 6 sheets of phyllo dough and then place the goodness in
the middle and wrapped it up like a burrito. Baked over 400 degrees
until it was golden brown.

For the sauce, I took another 1/4 cup of your mixed peppers, 1
chipotle for more heat and 1 package of philadelphia cream cheese.
Place it in the food processor and pour it on top. It was insane. Like
I said they didn't even wait for the main course to come to the table,
they just ate it all. I got a small piece but at least I got a piece.

2. I grabbed some parchment paper and added a few thin slices of
salmon with your peppers on top and sliced lemons with dill. I sealed
it and place it in the oven over 350 degrees around 15 minutes. Then I
opened it, served it with veggies.

3. Black Bean cake with Gary's peppers mixed into crema fresca.
This one was about 2 cans of black beans, drained. 1 lemon zested, 2
garlic cloves, 1/2 small yellow onion sautéed and caramelized with the
garlic and zest. Mixed it with the black beans and added 1/4 cup of
chopped parsley, a touch of bread crumbs and 1/4 cup of your peppers.
I like them mixed up they were good alone but they just had this great
taste together. Then I pan seared the black bean cakes in a non-stick
skillet with a touch of olive oil. I mixed the crema fresca with a
touch of the juice from your peppers, salt and pepper and cilantro and
served it right on top.

I definitely went a bit crazy with your peppers but I wanted to make
sure i got the opportunity to try it with everything for a week. You
got a good product there. You are welcomed to use it anyway you want

Uncle Gary's Gourmet Pepper Pepper Jack Cheese Bread 

Makes 1 loaf

1 tsp white sugar
1 cup warm water
1 tbsp dry active yeast
2 tbsp olive oil
1 tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp salt
2 1/2-3 cups flour
1/2 cup pepper jack cheese cut into 1/2x1/2 inch cubes
1cup Uncle Gary's Gourmet Peppers

1. In a mixing bowl, combine sugar, water, and yeast. Let sit for about 10 minutes or until frothy.
2. Add all remaining ingredients except flour and combine.
3. Using your KitchenAid or by hand, incorporate flour 1/2 cup at a time until no longer sticky. Knead for about 7 minutes using your KitchenAid with the dough hook attachment or by hand.
4. Lightly oil a large bowl with olive oil and let the dough rise until doubled, about 1 hour. Preheat oven to 425 degrees.
5. Lightly oil a cookie sheet. Punch dough down. Knead in the pepper jack cheese until cubes are evenly distributed and Uncle Gary's Gourmet Peppers. Shape into loaf form on oiled cookie sheet. Let rise for 20-30 minutes on the cookie sheet.
6. Bake for about 15 minutes, or until top is golden brown.

Sechuan Button Spicy Blueberry Oven roasted Chicken Wings Made by the Talented Ally fromWhat's for Dinner? Ally's Kitchen with Uncle Gary's Gourmet Pepper Jelly

'Cognac Cranberries & Tangerine' Sauce made by Master Chef Alice D'Antoni Phillips 

The High Roller'...spicy, sweet, savory, praline bacon w/ground almonds, grilled chicken, blueberry sauce w/guavaberry liqueur, arugula, aged white/yellow cheddar and parmesan! made with Uncle Gary's Gourmet Peppers and Pepper Jelly one of the best Sandwiches in the world from the World Food Championships in Vegas made byWhat's for Dinner? Ally's Kitchen

Cannellini Beans & Ham with Mustard Greens made by Master Chef Alice D'Antoni Phillips 

Jalapeno White Beans with Uncle Gary's Gourmet Peppers made by Alice D'Antoni Phillips

Click here for the recipe

Spicy Chow Mein made by Master Chef Alice D'Antoni Phillips


Sweet & Smoky Hibachi Peach Pork BBQ by Ally Phillips 

                    Click Here 

Uncle Gary's Gourmet Sweet Pepper Relish bbq pork by Ally Phillips

                        Click Here 

BBQ glazed meat & potato cupcakes stuffed with mozzarella made with Uncle Gary's Gourmet Zest Peach BBQ & Uncle Gary's Gourmet Pepper Jelly by Chin Deep 

Click Here for recipe

Breakfast Casserole Mini Bites made by Just a pinch recpie Chef Lynn Socko

Click here for the recipe 

Boneless skinless chicken thighs marinaded in Uncle Gary's low sodium Gourmet Peppers then baked using only Mrs. Dash original blend seasoning and Gary's peppers on top Made by Just a pinch recipe Chef Lynn Socko

Mesquite smoked brisket topped off with Uncle Gary's Gourmet Peppers Made by Just a pinch recipe Chef Lynn Socko

Delicious Uncle Gary's Gourmet Peppers "No Bun Burger" Made by Just a Pinch Chef Lynn Socko

Pasta Salad with Uncle Gary's Gourmet Peppers Made by Just a pinch recipe Chef Lynn Socko

Savory Herbed Goat Cheese-Hot Pepper Cheesecake for the Holidays made by Pastry Chef Online Jennifer Field... 

Click here for the recipe

Arancini & Uncle Gary's Gourmet Pepper Jelly from Cathi Iannone at the Brooklyn Ragazza

Ingredients for the Risotto:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cups uncooked Arborio rice
  • 6 cups chicken broth
  • ½ cup of  Pino Grigio
  • ¾  cup crumbled gorgonzola cheese
  • 4  beaten eggs (2 for risotto + 2 for breading)
  • 1 ½  cups of browned Italian sausage
  • 2 cups of panko breadcrumbs
  • 3 cups of canola oil for frying
How to Make the Risotto:
  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add chopped onion and cook until soft.
  3. Add the 2 cups of rice all at once, add the wine, stir and simmer for a few minutes.
  4. Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
  5. In large sauté pan on medium heat, brown the sausage and transfer to a paper towel- lined plate.
  6. Once the risotto is cooked and creamy, remove from heat, add the gorgonzola cheese and stir to incorporate.
  7. Transfer the risotto to a large bowl, add the sausage to rice, add the beaten eggs, and mix well.
  8. Allow mixture to cool.
  9. Refrigerate until ready to use. Cold risotto will be easier to handle when shaping the arancini     

     To shape the Arancini, you'll need: 

    2 egg, beaten 
    2 cups panko breadcrumbs ( or more) 
    1 cup of smoked almonds (crushed)
    cooking oil (vegetable or canola)
Method for shaping Arancini:
  1. Beat the eggs in a medium bowl.
  2. Add the breadcrumb/almond mixture to a large plate.
  3. Line a large tray with paper towels.
  4. Remove risotto from the fridge. Place 1/2 cup of rice in the palm of your hand and shape into a cup.
  5. Roll the arancino in the beaten eggs and then in roll in the breadcrumbs.
  6. Set on the tray.
  7. Continue to make the arancini using this method until all the risotto has been used.
  8. Heat the oil on medium high in a large fry pan
  9. Carefully drop the arancini in the oil and turn to fry all sides.
  10. Return to a paper towel-lined tray to absorb any oil.       
  11. There should be 16-18 arancini

Uncle Gary's Gourmet Pepper Jelly Corn bread 

Click here for the recipe


Here's what you'll need for the Italian Deli Pull Bread:

• 1 large, unsliced sourdough bread loaf (OR do what I did and go to Panera Bread and get two (2) of their sourdough bread bowl loaves, fully intact)
• 1/2 Cup ricotta cheese
• 4 oz cream cheese, softened
• 2 Tablespoons Uncle Gary's pepper juice
• 1 teaspoon garlic powder
• 1/4 cup diced pickled hot cherry peppers
• 1/4 cup cup Uncle Gary’s Gourmet Peppers 
• 3 Tablespoons diced sopressata (hard salami or pepperoni would work too)
• 1 cup shredded italian cheese (you could really use any cheese, but Kraft's Italian Five Cheese is tasty and melts really well)


• Preheat your grill for indirect grilling at 350 degrees. you can also make this in the oven, if you must.

• Cut slices into the bread about 1 inch apart, making sure to stop before you cut all the way through. Make another set of slices perpendicular to the ones you just made.

• Combine the diced cherry peppers, Uncle Gary’s Gourmet Peppers, sopressata, and shredded cheese together in a bowl and set aside.

Stir the ricotta cheese, softened cream cheese, Uncle Gary’s Gourmet pepper juice, and garlic powder together in a bowl.

Spread the soft cheese spread between all the cubes of bread. Then, stuff the slots with the cheese and sopressata mixture.

Cover in foil and place on the grill over the indirect heat. Close the lid.

Grill for 15 minutes with the lid closed. After 15 minutes, unwrap the foil and let the exposed bread grill for another 10 minutes. Again, keep the lid closed.

Blueberry Tangerine Manchego Salad from Sumptuous Spoonfuls made with Uncle Gary's Gourmet Pepper Jelly


Mixed Greens
Fresh blueberries
Tangerine, peeled and sectioned
Butter Rum Sweet Spiced Pecans (recipe here)
Thin shards of Manchego Cheese
For the dressing:
1/4 cup pepper jelly (such as Uncle Gary's)
1/4 cup balsamic vinegar
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 Tablespoon extra virgin olive oil

First, mix the dressing by whisking together the pepper jelly and balsamic vinaigrette in a bowl. Add the spices and whisk to mix. While whisking the balsamic mixture with one hand, carefully pour a thin stream of olive oil into the dressing. Continue whisking until everything is mixed well. If the pepper jelly makes your dressing too thick or too spicy, add some wine (red or white) or juice to thin it out.
To make the salad, fill your bowl(s) most of the way with greens, or if you are using plates, spread each plate generously with greens.
Sprinkle the greens with blueberries, tangerine slices and the sweet spiced pecans (use as much of the fruit as you desire, but go light on the nuts).
Tuck in the little shards of manchego cheese around the plate or bowl.
Drizzle with the dressing and serve.

Uncle Gary’s Gourmet Zesty Peach BBQ Stuffed Fein Peppers


2 ½ c. Uncle Gary’s Gourmet Zesty Peach BBQ sauce

4 tbsp. Feiny’s Original BBQ Rub

4 8oz to 10oz Chicken breast diced

3 cups Organic brown rice or instant brown rice

1 can of Bush’s maple baked beans

1 whole Cooking onion

1 whole zucchini

4 tbsp. Olive oil 

5 cut in half bell peppers

Pam olive oil spray


1.) Pre- Heat Oven to 350 deg. Place the 5 cut in half green bell peppers in the oven with a little water under them and spray some pam Olive oil spray on the peppers so them will not dry out and cook them for 30 min. or until soft and done and set aside.

2.) In a separate pan spray with pam olive oil spray sauté onions and zucchini with 2 tbsp. of Feiny’s Original BBQ rub.

3.) Cook your 3 cups of brown rice with directions given on box when the rice is done add 4 tbsp. of Olive oil and set aside.

4.) Dice up your Chicken breast and spray your pan with some olive oil spray add 2 tbsp. of Feiny’s Original BBQ Rub and cook on med. Heat until done. Next add your sautéed onions and zucchini to the fully cooked chicken and add a 1c. of Uncle Gary’s Gourmet Zesty Peach BBQ sauce and simmer.

5.) Add 1 cup of Uncle Gary’s Gourmet Zesty Peach BBQ sauce to the Bush’s maple baked beans an cook at 400 deg. In the oven for 30 to 40 min. or until slight boil and then they are done.

6.) Add your baked beans to the brown rice. 

7.) Take your cooked bell peppers and add the rice and beans mixture them and add the chicken mixture on top and top it off with some mix cheddar and mozzarella cheese and bake for an additional 2 min. to melt the cheese in a warm oven.

8.) Final step plate and top with extra drizzle of Uncle Gary’s Gourmet Zesty Peach BBQ sauce and enjoy…

Uncle Gary’s Gourmet Zesty Peach BBQ Stuffed Fein Hot Peppers


2 ½ c. Uncle Gary’s Gourmet Zesty Peach BBQ sauce

4 tbsp. Feiny’s Original BBQ Rub

4 8oz to 10oz Chicken breast diced

3 cups Organic brown rice or instant brown rice

1 can of Bush’s maple baked beans

1 whole Cooking onion

1 whole zucchini

4 tbsp. Olive oil 

5 Sliced Hungarian Wax Hot Peppers

Pam olive oil spray


1.) Pre- Heat Oven to 350 deg. Place the 5 sliced Hungarian Wax Hot peppers in the oven with a little water under them and spray some pam Olive oil spray on the peppers so them will not dry out and cook them for 30 min. or until soft and done and set aside.

2.) In a separate pan spray with pam olive oil spray sauté onions and zucchini with 2 tbsp. of Feiny’s Original BBQ rub.

3.) Cook your 3 cups of brown rice with directions given on box when the rice is done add 4 tbsp. of Olive oil and set aside.

4.) Dice up your Chicken breast and spray your pan with some olive oil spray add 2 tbsp. of Feiny’s Original BBQ Rub and cook on med. Heat until done. Next add your sautéed onions and zucchini to the fully cooked chicken and add a 1c. of Uncle Gary’s Gourmet Zesty Peach BBQ sauce and simmer.

5.) Add 1 cup of Uncle Gary’s Gourmet Zesty Peach BBQ sauce to the Bush’s maple baked beans an cook at 400 deg. In the oven for 30 to 40 min. or until slight boil and then they are done.

6.) Add your baked beans to the brown rice. 

7.) Take your cooked Hungarian wax hot peppers and add the rice and beans mixture them and add the chicken mixture on top and top it off with fresh shredded mozzarella cheese and bake for an additional 2 min. to melt the cheese in a warm oven.

8.) Final step plate and top with extra drizzle of Uncle Gary’s Gourmet Zesty Peach BBQ sauce and enjoy…

Uncle Gary's Pepper Jack Ranch Burgers w/ Uncle Gary's Gourmet Peppers

Recipe will be available in our Cook Book coming soon!!

Uncle Gary's Gourmet Pepper Sub with Pepporoni Provolone Cheese Salami and Ham

Uncle Gary's Buffalo Chicken Sub w/ Uncle Gary's Gourmet Peppers

Uncle Gary's Steak and Pepper Omelette with Turkey Bacon 

Recipe is going to be in Cook Book coming soon!!!

Uncle Gary's Gourmet Pepper Quesadilla 

Recipe will be available in our Recipe Book Coming Soon!!!

Uncle Gary's Steak n Cheese Pepper Hoagie

Uncle Gary's Gourmet Pepper Jelly Chicken Thighs

Uncle Gary's Gourmet Pepper Jelly on Vanilla Ice Cream

Uncle Gary's Gourmet Pepper Jelly on Cream Cheese with Crackers 

Crock Pot Punch Puran Pepper Pot Roast Made by Chef Sherri Logan Williams

Uncle Gary's Gourmet Pepper Jelly Frog Legs made by: chef Sherri Logan Williams

Uncle Gary's Gourmet Peppers w/ Fried Chicken Gizzards w/ Pepper Jelly Sauce made by Chef Sherri Logan Williams

Grilled apple round w/hints of aged cheddar, gourmet peppers Uncle Gary's Gourmet Peppers and Pepper Jelly and crispy bacon. Made by: Master Chef Alice D'Antoni Phillips

  • Applewood smoked bacon inside with the goat cheese, fresh dill and Uncle Gary's Gourmet Peppers and Pepper Jelly pepper jelly. Then I topped it with goat cheese, pepper jelly and dill. Sweet, tart, smokey and delish! The Food Channel Chat 'n Dish made by Master Chef Kc Quaretti...

Uncle Gary's Pepper Brine Filet Mignon w/ Baked Potato and Broccoli

The Food Channels Chat 'n Dish Uncle Gary's Gourmet Pepper Jelly Bacon and Turkey grilled two cheeses sandwich... 

Uncle Gary's Gourmet Peppers w/ Fried Okra Smoked Bacon, Red Onion and Tomato Made By Chef Sherri Logan Williams

Brown Butter Lobster with Uncle Gary's Gourmet Peppers Coleslaw made by: Sherri Logan Williams

Uncle Gary's Gourmet Pepper Jelly Basalmic Vinegar Rosemary, Olive Oil, Basil, Garlic Chicken Breast topped with sauteed Portabella Mushrooms and onions.. for the side Angel hair pasta with Creamy alfredo san marzano tomatoes and red pepper puree with Parmesan and romano cheeses..

Whole Wheat Dark Ale Pepper Jelly Peasant Bread Made by Master Chef Alice D'Antoni Phillips

Sweet & Peppery Mini Roasted Chicken Sammies 

Country Girl Italian Meatballs made by Master Chef Sheri Logan Williams 

Pressed Panini Made Master Chef Cathi Iannone from The Brooklyn Ragazza 

Muffaletta Fritters Made by Master Chef Cathi Iannone from The Brooklynn Ragazza 

Homemade Uncle Gary's Gourmet Pepper Jelly Gelato made by Cathi Iannone from The Brooklyn Ragazza  

Uncle Gary's Gourmet Pepper Jelly Grilled Chicken

Uncle Gary's Gourmet Candied Jalapeno and Zesty Peach BBQ Chicken

 Uncle Gary's Gourmet Zesty Peach BBQ on the a piece of chicken throughout cooking and add on another piece of Chicken some Uncle Gary's Gourmet Candied Jalapeño BBQ sauce throughout cooking and cook for about 45min on med. heat on the grill.. Stem up some veggies and grill the potatoes you want to wrap them in Tin foil add some olive oil seasoning salt basil and garlic powder grill for an Hour make sure you put holes in the potatoes for proper cooking enjoy!!


Uncle Gary's Gourmet Pepper Jelly mint sweet Peas by Alice D' Antoni Phillips

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Ham and Cheese stuffed chicken breasts, and pasta with Uncle Gary's Gourmet Peppers and Onion in Sauce

Uncle Gary's Gourmet Raspberry Jalapeno Jelly Cupcakes by: Lynn Socko

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