I'm Going Bananas

Red Pepper Jelly Cream Cheese Spread (Chismosa)

A block of cream cheese topped with red and orange pepper jelly on a plate, with crackers on the side
↓ Jump to recipe
Prep
10 min
Cook
30 min
Yield
Serves 8
Difficulty
easy

This recipe is a perfect substitute for the chips and salsa we all inevitably end up buying to entertain guests. Our family friend, Maria Celsa, showed us how easy it is to create this Red Pepper Jelly that is served with cream cheese and crackers. In Venezuela the dish is named “Chismosa,” meaning gossip, as it would be the food of choice while the housewives sat around the kitchen table trading stories.

A jar of red pepper jelly next to a block of cream cheese and a stack of crackers
Ingredients labeled -- bell peppers, white vinegar, cream cheese, and sugar

Ingredients

  • 2 bell peppers (one red and one yellow)
  • 1 cup sugar
  • 1 cup white vinegar
  • 1 cup water
  • 1 pkg. (8 oz) Philadelphia cream cheese
  • Crackers of your choice (wheat thins, soda crackers, pita chips)

Instructions

  1. In a medium pot, place the sugar, vinegar, and water and bring to a low boil.
  2. Allow the mixture to reduce for a bit, approximately 10-15 minutes (proceed to the next step while your mixture cooks).
  3. Chop the red bell peppers into small 1/2-inch cubes.
  4. Add the chopped peppers to the mixture and allow the peppers to soften while the mixture continues to reduce.
  5. Cook for another 20 minutes or so, then turn off the heat and let cool.
  6. Cool the mixture in the fridge -- the liquid should resemble syrup in consistency.
  7. On a plate, place a block of cream cheese and pour the pepper mixture over top.
  8. Serve with your favorite crackers.

Notes

  • The pepper mixture can be kept in the fridge separate from the cream cheese and then assembled quickly and easily when needed.