Add some heat to your favorite dishes with a jelly made from sweet and smoky hatch chiles. Hatch chile season lasts about six weeks in late summer, but you can make this recipe year-round using Anaheim peppers.

Sweet-and-Spicy Hatch Pepper Jelly

Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).

Combine Hatch and Fresno peppers, 1 tablespoon olive oil, and salt in a large bowl; toss to coat. Grill peppers 5 to 10 minutes or until blistered and slightly charred, turning occasionally. Cool; remove stems and seeds, and coarsely chop.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Heat remaining 1 tablespoon olive oil in medium saucepan on stovetop over medium heat. Add chopped Hatch and Fresno peppers, green onions, vinegar, and garlic. Cook 3 to 5 minutes or until softened, stirring occasionally.

Stir fruit spread into pepper mixture. Bring to a boil; reduce heat to medium-low. Simmer 20 to 25 minutes or until thickened, stirring occasionally. Cool completely. Store covered in refrigerator up to 5 days.