By Peggy O’Mara
In Santa Fe, we have red chili jelly, which is wonderful on salmon, pork or chicken.
Red chili jelly
3 cloves garlic, crushed
Put three or four tablespoons of red chili jelly into a pan and add three crushed garlic cloves.
If you don’t have red chili jelly in your area, you can substitute plum jelly mixed with diced jalapenos.
Add the garlic to this also and stir together.
Marinate one-inch pieces of salmon filets in the jelly and garlic mixture for 15 minutes or more.
Broil for 10 to 15 minutes turning once.
Reserve some of the jelly and garlic mixture to spread on the salmon when you bring it out of the oven.
This is a perfect recipe for the outdoor grill. Serve with lime wedges. The salmon can be accompanied by rice and a salad. The marinade can be used for pork or chicken and prepared the same.