![]() Habanero Jelly would be just as delicious as Ghost Pepper Jelly. Got Habaneros but no Ghost Peppers? No problem, the type of hot pepper is interchangeable.Check out the Ball Canning website for detailed instructions on water bath canning.If you don’t cook it right, the jelly might not set properly. Make sure to follow the times listed in the recipe for cooking the jelly, especially once the pectin is added.Use whichever ratio of sweet to hot peppers that you’re comfortable with. I used a combination of ghost peppers and sweet bell peppers cause I’m too chicken to eat a jelly made from only ghost peppers.Believe me, you don’t want to put your face over the boiling pot of jelly and breath it in, yikes!! I highly recommend wearing gloves, and I even wore goggles to avoid getting juice or steam in my eyes. When working with Ghost Peppers gloves are a must, and goggles are not a bad idea. Check out my Pickled Jalapeno Peppers and DIY Chipotle Pepper recipes for more ways to preserve hot peppers. With an intensity twice that of a Habanero, the Ghost Pepper is for those who crave the heat, and this Monterey Jack blend is just what you need to wake up. I love the sweet-hot combination, and jelly is a great way to preserve the peppers to enjoy later in the year. So I decided to make Hot Pepper Jelly with my little harvest. To tell the truth, I was a little afraid to make a curry with the peppers, and if I used one to make a curry (and I’d be afraid to use more than one) what would I do with the others? I like hot food, but not so hot that I can’t taste the food. Hmmm, I’ve got loads of hot peppers, what should I do with them? As a reference point, jalapenos usually rate about 1,000-20,000 Scoville units. It was awarded the distinction of the World's Hottest of All Spices by the Guinness World Records in 2006, topping the Red Savina Habanero, though was eventually toppled several times over. Scoville is the scale for measuring the heat in a hot pepper. The ghost pepper (aka the Bhut Jolokia) is one of the hottest peppers in the world, topping over 1 Million SHU (Scoville Heat Units). I’ve never tasted a Carolina Reaper, and I’m not sure I ever want to.Ī Ghost Pepper clocks in at about 1,000,000 Scoville heat units. The Carolina Reaper is the currently the hottest of the hot. Ghost Peppers were the hottest pepper in the world until being dethroned in 2011. ![]() This year I planted a Ghost Pepper (Bhut Jolokia) plant. I get lots of hot peppers in our farm share, but I’ll often plant one bush of a super-hot peppers in our home garden just for fun. If you love hot and spicy foods this is a recipe for you. Tame the heat of these firecrackers by making a delicious hot pepper jelly. Labeling is important.Ghost Pepper Jelly is made with Ghost Peppers, or Bhut Jolokia, one of the hottest peppers on the planet. I used an old mayo jar that I had laying around to store the hot sauce. To preserve, I recommend putting into some sort of squeeze jar so that you can easily douse on whatever you want to eat this with. When I make this, my poor dog runs away and hides out in the bathroom, a place she avoids at all costs otherwise (she hates baths). Wear gloves, protect your face, and make sure to clean all surfaces that come in contact with ghost peppers thoroughly. Please understand, ghost peppers are seriously spicy. So dry roasting them along with garlic, onions and tomatoes before blending helps balance the heat out with sweetness and richness, which I found makes the hot sauce quite versatile. Apply liberally to everything, call in sick the next day, #yolo.Īgain, keep in mind that ghost peppers are serious business (it’s literally used pepper spray in places). Who knew the local large-chain grocery store carries ghost peppers (aka bhut jolokia)? Of course I had to make a hot sauce with this stuff. TL DR: Seriously searing ghost pepper hot sauce to clear you mind, and maybe your house.Ĭowabunga.
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