back2basics4us: Jalapeno Jelly, and Ghost/Habanero Hot Sauce Recipes (January 2017)

**Please note that for the following recipes should be done with gloves on as the oil from the peppers will leave your skin with an intense burning sensation that can last for days! Do not touch your eyes or other sensitive areas while preparing either recipe! Ventilate the room you are in while making anything with Ghost Peppers! Try not to breath in through your mouth as the fumes of Ghost Peppers will leave you feeling like you are choking and will have to run to a window for fresh air!**

Jalapeno Jelly Recipe (Gloves required)

You will need:
16 cups seeded Jalapeno Peppers (pureed)
6-12 Ghost Peppers (seeds left in)
6-12 Habanero Peppers (seeds left in)
2 cups apple cider vinegar
20 cups of sugar
250ml canning jars and lids and rings (sterilized)

Step #1
Remove tops from peppers

Step#2
Puree peppers in food processor

Step#3
Heat peppers up in pot, stir in apple cider vinegar and sugar. Let simmer for 10 minutes

Step#4
Remove solids and re-puree them in food processor to make jelly smoother. Add back in the pot. Let boil for 15 minutes.

Step#5
Remove from heat. Stir in 4 boxes of pectin

Step#6
Fill up hot jars with jelly and process in hot water bath for 10 minutes. Remove and let cool on counter for 24 hours when done.

Ghost/Habanero Hot Sauce Recipe (Gloves and a well ventilated room required)

You will need:
3 dozen Ghost Peppers (tops cut off, seeds left in)
3 dozen Habanero Peppers (tops cut off, seeds left in)
2 cups of vinegar
3 tablespoons of chili powder
1 tablespoon smoked paprika
1/2 cup of sugar
1 tablespoon of salt
1 teaspoon ground black pepper
1 can of tomato paste
6 cloves of garlic (minced)
250ml canning jars and lids and rings (sterilized)

Gloves are a must when dealing with the seeds of both Ghost Peppers and Habanero Peppers!

Step #1
Puree peppers in a food processor

Step#2
In a pot add all ingredients and heat on stove until in comes to a boil, lower heat and simmer for 15 minutes.