1 pound of Ahi Tuna Steak(s)
Seasoning of Choice
2 TBL Canola Oil

Coat both side of Ahi Tuna with seasoning. Heat pan to medium high. Place tuna in pan for 1-2 minutes per side based on desired doneness. Set aside to cool. Slice into small thin pieces.

Sugar Free Jalapeno Jelly



10 Cups fresh jalapenos, 8 cups when finely chopped
1 ¾ cups cider vinegar
5-7 drops green food coloring
2 (1 ¾ ounce) packages Sure-Jell (No sugar needed type in pink box)
3 cups Stevia Truvia, natural sweetener


  1. Make sure you wear disposable rubber gloves to prepare the jalapenos. Rinse jalapenos, cut off stems, cut in half lengthwise and remove the seeds and ribs. Seed the jalapenos under water in a large bowl of cold water to keep the peppers from spraying on the skin or in the eyes. Chop the jalapeno peppers and the bell peppers in a food processor a few at a time. ( Some like to chop the entire jalapeno including the seeds, to make it hotter, but the seeds do not chop very well) If you do not mind the seeds this is a much simpler way to make it hotter and to prepare the jalapenos.)
  2. Optional methods if you like hotter spicier jelly and don’t want seeds in the jelly; try this method: Place all the seeds and ribs from the jalapenos in the pan you will be making the jelly inches Add the cider vinegar, cover and simmer for about 30 minutes, strain the vinegar to use for the jelly and discarded the seeds and ribs.
  3. In a large pan, add finely chopped jalapenos, finely chopped red, green, and/or yellow peppers (remember bell peppers are optional. They add color and tone down the spiceness), and cider vinegar. Bring to a simmer, add food coloring (opt) and stir in 2 pkgs. Sure-Jell (VERY IMPORTANT to use the “No sugar needed” style, in the pink box) to the peppers. Turn heat to med/high and bring to a full rolling boil. (a boil you cannot stir down) and boil exactly one minute. Remove from heat and stir in Truvia Sweetner.
  4. Can like normal jelly
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