What You Need Is Pepper Jelly.
Coleslow can be a daunting task. Bad sugary foods are watery and tasteless, but good ones are the perfect sweet and sour and crunchy counterpoint to a wide variety of greasy and savory barbecue dishes, my favorite is pork stew. A good syllable depends on a good technique, which you can read about here, and the best syllable is usually the simplest in terms of ingredients.
However, my favorite honey is the one my stepmother makes because she puts some pepper jelly in it. For those unfamiliar with this jelly, this is exactly what it sounds like – a sweet and spicy, swaying spread that is unbeatable when poured onto a piece of cream cheese and eaten with liquefied wheat flavors. It also makes a great ham frosting and, as you now know, a fantastic addition to coleslaw salad.
Like everyone else in my family, my stepmother does not measure the amount of pepper jelly she adds to her butt. First, it depends on the jelly she is using. Her homemade pepper jelly is thicker and hotter than in the store, so a little is very important. The sweet heat complements the pungent vinegar, giving the standard side a little pungency. (She says she first came to mind from a Southern Living recipe, but not from this as she never added cilantro to her noodles.)
Since pepper jelly can come in different temperatures and textures, it’s best to add it to taste just before serving, as too much can make your dish watery if you’re not careful. ( Salting and soaking vegetables beforehand can also help prevent the shins from spilling out.)
Otherwise, it’s just a matter of adding the jelly, in small scoops at a time, to the seasoned layer until you achieve a balance of sweetness and warmth. (You can also add it to dressing, but I don’t know what recipe you’re working on, and I hate to give up your ratios.) Put it on a pork sandwich, eat it with a barbecue. chicken, or just pop it straight out of the serving plate in your mouth, damn proper etiquette.