Food Recipes Sauces, Condiments and Preserves Marinades Jalapeño-Ginger Glaze Be the first to rate & review! This spicy glaze is a great holiday present for anyone who relishes a quick hit of heat. Refrigerate it for up to one week.Plus: Ultimate Holiday Guide By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Save Rate PRINT Share Close Total Time: 15 mins Yield: MAKES ABOUT 3/4 CUP Cook Mode (Keep screen awake) Ingredients 1 scallion, white and tender green only, minced 1 garlic clove, minced 1/2 teaspoon finely grated peeled fresh ginger 1 tablespoon sugar Salt 1/2 cup hot pepper jelly, preferably jalapeño pepper jelly (6 ounces) 1 1/2 tablespoons distilled white vinegar Directions Applications: On a work surface, using the side of a large knife, mash the scallion, garlic and ginger with the sugar and 1/2 teaspoon of salt until a coarse paste forms. Transfer the paste to a small saucepan. Stir in the hot pepper jelly and vinegar and bring to a boil. Transfer to a glass jar and let cool. Brush on chicken, pork chops, spareribs and pork tenderloin during the last few minutes of grilling, broiling or roasting and cook until glossy. Originally appeared: December 2002 Rate It Print