Fish tacos with colorful vegetables garnished with cilantro, served on a black plate, with a jar of sauce and a bowl of chips in the background.

Mango Pineapple Habanero Fish Tacos

  • This popular dish gets a sweet and spicy boost with Blake Hill’s Mango Pineapple Habanero. Not only does this spicy chili jam feature fresh, local habanero peppers from Honey Field Farm in Norwich, VT, it’s also a Specialty Food Association sofi Gold Award winner. This dish can be assembled for an easy and flavorful weeknight meal, a casual weekend gathering, or a last minute food fix after an outdoor adventure.

  • Blake Hill Mango Pineapple Habanero Chili Jam

    1 pound white fish

    olive oil

    corn tortillas (or flour, if preferred)

    kosher salt & fresh pepper, to taste

    2 cups shredded cabbage

    ½ red onion, thinly sliced

    ½ bell pepper, thinly sliced

    cilantro to garnish

  • 1

    Preheat the grill to medium-high heat.

    2

    While you wait for the grill to heat, make the slaw. Place cabbage, red onion, and bell pepper in a medium bowl and add salt, two spoonfuls of chili jam, and toss well.

    3

    Add a generous amount of olive oil, salt, and pepper to the fish. Turn grill heat to medium.

    4

    Grill each side of the fish, letting grill marks develop, and use a metal spatula to flip. Add a spoonful of chili jam to each side after you flip.

    5

    Grill for 3-4 minutes on each side, depending on the fish’s thickness. Fish is done when opaque and flaky and is 140°F in the center. Fish can also be prepared in the oven or in a skillet.

    6

    Quickly heat tortillas on the grill or in the oven on top of a rack. Please note: Flour tortillas will char faster than corn.

    7

    Assemble tacos by placing slaw on warm tortillas, top with grilled fish, drizzle with Mango Pineapple Habanero jam, garnish with cilantro, and Enjoy!

    8

    Tasty Tip: top tacos with Mango Pineapple Habanero Salsa (see recipe)!

A hand holding a blue corn tortilla chip dipped in a bowl of potato salad with chopped vegetables.

Mango Pineapple Habanero Salsa

  • We use Blake Hill’s award-winning spicy chili jam to launch Cooking with Jam’s first salsa recipe. Mango Pineapple Habanero features locally grown habanero chilis to add a little heat to compliment the sweet taste of mango and pineapple fruit. We then add this jam to a mixture of colorful vegetables and fresh pineapple to create a flavorful and festive salsa. We suggest adding a hearty dollop to a homemade burrito, turkey burger, or scrambled eggs to perk up your morning. When in doubt, enjoy with tortilla chips!

  • Blake Hill Mango Pineapple Habanero Chili Jam

    whole or pre-sliced pineapple

    1 medium red onion

    1 red bell pepper

    1 orange bell pepper

    cilantro

    1 lemon, juiced

    salt & pepper to taste

    blue corn chips (Blake Hill favorite!)

  • 1

    Dice pineapple into ¼ inch cubes and finely chop onion, peppers, and cilantro.

    2

    In a medium serving bowl, combine pineapple, onion, peppers, and cilantro.

    3

    Add 2-4 tablespoons of Mango Pineapple Habanero jam, lemon juice, and salt - stir to combine.

    4

    Season with salt and pepper to taste. Add additional lemon juice, salt, and/or jam if desired. Enjoy with blue corn chips!

    5

    For best flavor, let salsa rest for at least 30 minutes and serve fresh. Refrigerate for up to five days.

Chicken being grilled on a barbecue with a person brushing it with sauce using a blue silicone brush, jar of sauce and a grill in the background.
A person adding mango pineapple habanero jam to a bowl of colorful shredded vegetables in a glass bowl.
Person spooning mango salsa onto fish tacos with shredded lettuce and purple cabbage on corn tortillas.
Three fish tacos topped with cilantro, shredded cabbage, and diced vegetables on a black plate. Alongside are a jar of mango pineapple habanero jam, purple corn tortilla chips on a wooden board, and a bowl of salsa. There is also a package of Vermont
overhead view of a plate with a fried egg on top of a Mexican-style pizza, with cilantro, lime wedges, and avocado slices, drizzled with sauce

Huevos Rancheros with Chipotle Maple

  • This dish is a unique smoky and spicy twist on a popular Mexican dish. A great weekend breakfast or brunch option!

    Serving Size: serves 1

  • FOR THE SALSA

    2 garlic cloves

    2 tomatoes, chopped

    1 jalapeño pepper

    1 small white or yellow onion

    1 tsp ground cumin

    FOR THE HUEVOS

    Flour tortillas

    1 cup black beans, cooked

    1 Tbsp garlic, minced

    Feta or cotija cheese

    1 large egg

    Olive oil

    ½ avocado and chopped cilantro to garnish

    Blake Hill Chipotle & Maple Spicy Chili Jam

  • 1

    MAKING THE SALSA: In a food processor or blender, add tomatoes, onions, jalapeño, cumin, and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste).

    2

    Transfer mix into a bowl, stir in Blake Hill Chipotle & Maple Spicy Chili Jam, and set aside.

    3

    In a small saucepan, add 2 Tbsp olive oil, minced garlic, and stir occasionally on medium heat. Then add black beans and ¼ cup water. Reduce to a low heat and simmer for 10-15 minutes, then set aside.

    4

    Place a sauté or frying pan over high heat, add 1 Tbsp olive oil, and cook the tortillas – one at a time – until slightly golden.

    5

    Using the same pan, add 1 tsp of olive oil or butter, crack in a fresh egg, and cook over medium-low heat until egg white is fully opaque and yolk is golden for a sunny-side-up finish.

    6

    To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese on top and then add the sunny-side egg.

    7

    Drizzle Chipotle & Maple Spicy Chili Jam over Huevos Rancheros and sprinkle with cilantro.

    8

    Serve immediately and Enjoy!

Chocolate lava cake with gooey center, dusted with powdered sugar, served on a white plate.

Gluten-Free Naked Raspberry Lava Cake

  • King Arthur Baking Company's incredibly decadent gluten-free dessert filled with our Naked Raspberry Spread will stun family and friends!

    Serving Size: 3 individual Lava cakes

  • ½ cup + 2 Tbsp King Arthur Gluten-Free Chocolate Cake Mix

    ½ cup confectioners' sugar

    ⅛ cup Dutch-process cocoa

    ¼ tsp espresso powder

    3 Tbsp hot water

    6 Tbsp unsalted butter, melted

    1 large egg

    6 bittersweet chocolate disks

    Blake Hill’s Naked Raspberry Jam

  • 1

    Preheat oven to 375°F; lightly grease 3 baking cups

    2

    Whisk the cake mix, confectioner's sugar, cocoa and espresso powder until homogeneous

    3

    Stir 1 Tbsp Blake Hill’s Naked Chocolate Cherry Jam, melted butter and water into dry mixture, then stir egg until combined

    4

    Spoon batter into baking cups, then place 2 chocolate disks into the center of each cup's batter

    5

    Bake for 15 minutes until only a quarter-sized circle in center of each cake still appears underdone

    6

    Immediately run small knife around edge of cakes to loosen, then cool for 5 minutes in their cups

    7

    Turn cakes into individual plates, top with another Tbsp Naked Raspberry ~ and Enjoy!