It's not just a Jelly of course. Not only can Keith & Clem Hot Pepper Jelly be paired with your meat & cheese platter, it also goes great with just about anything. Whether with your favorite cut of steak or grilled prawns, we will escalate your taste buds to new heights!

This Jelly is so versatile, it makes a great starter for all sorts of sauces and recipes. come have a look at just a few we have prepared for you .


By Clem


1 shallot, 

4 garlic cloves 

1/4 cup red wine vinegar

3 Tbsp Keith & Clem Hot Pepper Jelly - Original Ghost

1 tsp. Kosher salt

1 cup  cilantro

1/2 cup  flat leaf parsley

2 Tbsp oregano

1/2 cup extra-virgin olive oil


Combine all ingredients in food processor for 30 seconds. Allow to sit in fridge for at least 1 hour before using.


Garlic Chili Prawns

By Clem

Garlic Chilli Prawn


12 Prawns (16/20)

3 cloves of garlic minced

3 Tbsp Keith & Clem Hot Pepper Jelly - Original Ghost

1 Tbsp fish sauce

1 tsp cornstarch mixed with 2 Tbsp cold water

1 green onion chopped


  1.  In a hot pan sauté prawns for 2 minutes set aside
  2. Combine garlic, hot pepper jelly and fish sauce in the pan and let it bring to a simmer, add cornstarch mixture and bring it back to a simmer until desired consistency.
  3. Toss in the cooked prawns and combine with sauce, garnish with green onions.


Ghost Tomato Relish

By Clem

6 Tomatoes diced and seeded
3 cloves garlic minced
2 Shallots finely diced
3 twigs of thyme
1/2 cup apple cider vinegar
3 Tbsp sugar
1 tsp salt
  1. In a sauce pan, sauté garlic and shallots for 1 minute
  2. add tomato, thyme, vinegar and sugar, allow it to cook on low heat for 30 minutes until all the liquid is reduced and cooked down, 
  3. add Keith & Clem Hot Pepper Jelly and allow to cook for another 10 minutes
  4. allow to cool down before storing in refrigerator. Can be used immediately once cooled.


Kung Pao Chicken

By Clem

Kung Pao Chicken


4 chicken thighs cut into bite size 

1/2 onion diced

2 cloves garlic minced

1 red bell pepper , diced

1/4 cup cashew nuts

Kung Pao Sauce 

1/2 jar (150 ml) Keith & Clem Hot Pepper Jelly - Original

3 Tbsp light soy sauce

1 Tbsp Shaoxing wine

1 tsp sesame oil

1/2 tsp Sichuan peppercorn grounded

1 tsp cornstarch mixed with 2 Tbsp of cold water

  1. In a hot pan stir fry chicken thigh with oil until fully cooked and golden brown then set aside
  2. stir fry onion, bell pepper and garlic for 1 minute and set aside
  3. combine ingredients for the Kung Pao Sauce except for the cornstarch mixture. Add them to the pan and bring it to a simmer, then add cornstarch mixture and mix well. 
  4. once sauce becomes thicken toss in the chicken and vegetables and mix well


Ghost Pepper Jelly Glazed BC Sable Fish

Recipe from Robert Bartley

Executive Chef, Canucks Sports and Entertainment

Serves 4

4 x 6 oz filets of Sable fish

4 Tb Keith & Clem Original ghost hot pepper jelly

2 Tb Yuzu juice

2 Tb hot water

1 tsp butter

Pinch of salt



  • In a mixing bowl whisk together the hot pepper jelly, yuzu juice and hot water until smooth
  • Transfer above to a nonreactive Pyrex or stainless steal casserole dish/ pan
  • Add the sable filets in and let marinate for 6-12 hours
  • Remove sable fish from marinade (keep marinade) and transfer fish to well oiled baking tray.
  • Bake sable fish at 450 degrees until cooked throughout, about 8-10 mins
  • Meanwhile transfer the reserved marinade and put into a saucepan and bring to quick boil. Add in butter and swirl. This is now your finishing glaze
  • Remove fish from oven (it should start to be caramelized) using a blow torch continue to caramelize the flesh until light browning appears
  • Transfer fish to plate and arrange with your favourite Asian green and maybe even some steamed rice.
  • Pour reserved glaze over fish, garnish with some chili threads (optional)