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Houston, we’ve solved the problem!

At long last Ojai Jelly has arrived at We Olive Houston!!
Ojai Jalapeño Jelly+Ojai Habanero Jelly+Ojai Habanero Apricot Jam
“Where Heat Meets Sweet”
I LOVE the We Olive family & I’m super excited to sell Ojai Jelly in Houston-
Lets do this!!
Did I mention they have a WINE BAR?!?
Oh YES they DO!


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Ojai Habanero Apricot Jam

Sweet yet Savory


Ripe California Apricots Blended with Habanero Peppers

Decadent on cheesecake or over ice cream-
Remarkable on bagels or waffles-
Jam-Packed with flavor-Big cheese pleaser!

Transformative on chicken-

A perfect addition to nearly everything…

Heal Level 2


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Zaca Mesa 2012 Viognier


Zaca Mesa Winery
2012 Viognier
Serve cool 40• – 45• F

Zaca Mesa Winery is one of my all time favorite wineries-
I didn’t like white wines until I discovered their lovely Viognier.

Pairs well with;

♦Thai chicken
♦Raw oysters
♦Grilled Ahi
♦ Chicken Satay

BBQ chicken skewers
Make a dipping sauce of
Ojai Jalapeño Jelly (heat level 3)
Ojai Habanero Jelly (heat level 4)
Mix equal parts of Ojai Pepper Jelly
with Fresh Ground Peanut Butter
Makes a quick & easy “satay” to dip chicken
skewers in-


♦ Grilled Ahi

Dip one flat-side of a 1“ thick fresh Ahi steak in
a mixture of horseradish aioli & sour cream,
then dredge the same side in Mediterranean
“Dukkah” or black sesame seeds.
Fry hot & fast for 2-minutes a-side.
Garnish with a fresh lemon wedge & parsley.
Always have a squirt-bottle of
Ojai Pepper Jelly
ready to decorate your plate with a
half-moon shape around edge to compliment
your meal-


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Move Over Mint Jelly!

Meyer Lemon

Meat ♥’r I’m not, but my dear, sweet friend Virginia keeps saying, “move over mint jelly” when she thinks of serving her favorite Jelly with Lamb- Ojai Jalapeño Jelly that is!

Make lamb the way you ♥ it & try this recipe for your eyebrow-raising sauce!

It’s sure to stir conversation-

Move Over Mint Jelly Sauce

One 11-ounce jar of Ojai Jalapeño Jelly
15-20 fresh mint leaves
1 lemon- zested
about 1/4 c. fresh lemon juice

Whisk all ingredients in Cuisinart or blender. Scrape down sides, then pulse a few times.

Pour mixture into individual ramekins. Serve at room temperature.

Garnish each dinner plate with a sprig of rosemary & mint leaf.

If you have any left over, refrigerate. It will last about 3 days.
This sauce is quite tasty on Indian food too- Fresh & delicious!

Excellent served with Zaca Mesa Winery 2011 Chapel G Syrah


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Year of the Horse Salad

Katie Upton Local Santa Barbara Artist

A special THANK YOU to local Santa Barbara artist; Katie Upton.
I ♥ her work!

Wine Pairing; Zaca Mesa Winery 2011 Viognier

Toss together;
2 c. organic beets, spiralized, then lightly steamed, or micro’d ‘al dente’
2 c. organic Granny Smith Apples, spiralized or sliced thin
1/2 c. organic kale, or a handful of fresh parsley- chopped
1/2 c. organic celery root, (anise root, or jicama are also delicious)- chopped

(heat & mix over low heat, do not boil)
1/2 c. olive oil
2-3 t. Ojai Jalapeño Jelly

Once it’s cooled, complete by adding;
1/2 c. “White Apple Balsamic Vinegar
1/2 c. White Stilton Mango & Ginger Cheese
squeeze of lemon (♥ Meyers)

At the last moment throw in
a handful of “NutC” Sweet n’ Spicy Walnuts– broken up, irregularly
Toss & serve-