Ghost Pepper Green Sauce Recipes
GHOST PEPPER JELLY!
CAUTION! You thought my Recipe #68981 was hot try this! Make in well ventilated room with gloves. Naga jolokia is a chili pepper the hottest in the world. (Was the hottest till they found the Trinidad Scorpion Moruga Blend (Moruga Scorpion)) . Mine were orange when I picked them so I opted for orange bells. If you get red ones do use red bell peppers. If you can't find the ghost chili's just use 12 habaneros or if you dare try the Scorpion!
Provided by Rita1652
Categories Jellies
Time 45m
Yield 7 1/2 pint jars, 84 serving(s)
Number Of Ingredients 5
Steps:
- Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
- Combine puree 1 cup vinegar and sugar in a large saucepan.
- Bring to a rolling boil and boil for 10 minutes stirring constantly.
- Stir in pectin and return to a rolling boil for 1 minute.
- Remove from stove and skim foam.
- Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
- Adjust caps process 10 minutes in boiling water canner.
- Let set at room temperature for 24 hours out of drafts.
- Store for up to 1 year.
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Estimated Reading Time 5 mins
- Respect the ghost. Understand what you’re handling before you handle it in the first place. The ghost pepper is up to 417 times hotter than a jalapeño pepper.
- Wear protective gear when handling fresh or dried ghost peppers. We are not talking simply kitchen gloves here. You should also wear a kitchen mask and kitchen goggles, along with long sleeves.
- Learn about treating chili burn prior to handling ghost peppers. You don’t want to be seeking out relief blindly after you’ve experienced what will undoubtedly be intense pain.
- Choose simple recipes until you understand ghost pepper potency and flavor. For your first few times cooking with ghost peppers, stick to simple infused oils and hot sauces.
- Remember less is best when first starting out. This is one chili where a very little goes a very long way. In fact, a sliver of one chili may be all the heat you need for a dish, so always opt for under-spicing than over-spicing.
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