Not so long ago, no one ’round these parts had ever even heard of red pepper jelly. Then in the 1980’s–along with leg warmers, honey mustard dressing and Spandau Ballet, red pepper jelly suddenly became all the rage. Strange at first: a jelly made from the piquancy of red peppers? Is that even right? But, if mint could do it, then so could red peppers. Now widely used alongside Tourtiere, creamy cheeses and as glazes for vegetables and meats alike, red pepper jelly has more hits than an MTV marathon. Now that’s bodaciously tubular!