Hello and welcome to Midamar Halal's recipe blog! This week, we're taking our fully cooked meatballs, available here, and reheating them with chili sauce and grape jelly to give a slightly sweet and spicy sauce.
Admittedly, this sauce is not very spicy but, for the people around our office here at Midamar, it was the right level of heat. Those who liked it hot thought it tasted good and those who find sriracha to be too spicy thought it was just right for them.
If you're looking to add extra heat to this dish, I would suggest adding 1-2 tsp cayenne pepper, depending on your tastes. However, if you want really up the heat I do have one more suggestion... Try adding a couple of finely chopped habaneros in addition to the cayenne. Try this at your own risk! But if you do, let us know how you liked it over on instagram or facebook!
If you'd like to see this recipe made click here, or find the full written recipe below!
10 oz, or 1 full jar grape jelly
12 oz chili sauce
OPTIONAL FOR EXTREME HEAT:
1-2 tsp cayenne pepper (to taste)
1-2 finely chopped habanero peppers, seeds removed
1) Place jelly and chili sauce in slow cooker, whisk to combine. If making extreme heat version, add cayenne and habaneros then whisk.
2)Cook on high for 2 hours or low for 4.
3) Serve and enjoy!