Whoa Grammy!! Good for Beau!

Hahahahaha...Good for you, Cathy! And Beau is a Real Man!

Will be watching this thread for recipe.

Linda

Cathy, that one was made with raspberries, I just used ONE ghost pepper, it was plenty hot enough. The name was compliment of Bud, LOL, so hopefully Beau will like the name. Strong boy, poor Makayla got talked into a bite of fresh habanero yesterday and drank milk and ate crackers, I told Elery he was NOT nice, he says he's going to make her a "chili head". Better her than me, I guess.

Anyway, I know how you like hot peppers in food, so I just had to bring you some.

Bloody Ghosts Jelly

1 cup fresh or frozen raspberries
1 ghost pepper, chopped
3 cups white sugar
3/4 cup apple cider vinegar
2 ounces of liquid pectin

Sterilize jars and lids by immersing in boiling water for at least 5 minutes .Keep the jars and lids hot until ready to use.

In a saucepan, combine the raspberries and the pepper with the sugar and the cider vinegar. Bring the mixture to a boil over medium-high heat, and boil rapidly (hard) for 1 minute. Remove the above mixture from the heat, and let stand for 5 minutes. Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers.

Ladle the jam into the sterilized jars, wipe the rims, and add the screw band to fingertip tight. Store jelly in a cool, dark place. Refrigerate jelly after opening.

I'm glad you enjoyed the jelly. Right now I'm canning salsa, just waiting for it to come out of the canner. 15 pints and I used four jalapenos. Not for one jar, for the entire 15 pints, LOL. I figure I can stand maybe a quarter of a jalapeno per pint. Maybe. I'm such a wuss....

Annie

Funny. Coincidentally yesterday I was watching on youtube of people challenging each other eating ghost peppers.

Hilarious!

dcarch

A specialty grocery store near me had ghost peppers in their produce department. They were sealed in clear plastic containers to prevent people from accidentally touching them, and bore a label reading "Warning: These peppers are extremely hot and may in fact be inedible"

A friend recently gave me a bags of cayenne peppers (IIRC) and I can slowly munch one of them straight, but I haven't found any use for them yet in cooking, since my wife doesn't like things hot. I find it hard to imagine ghost peppers being 10 times as hot as the cayenne peppers. I'm willing to bet that although the Scoville Unit scale rating for ghost peppers is 10 (or more) times that of cayenne peppers, that human response to the peppers is proportional to the logarithm of the Scoville Unit amount.

Based on dcarch's comment I watched a random video of some bozo eating a Ghost pepper. He's sitting on a couch, he pulls a ghost pepper out of a bag, and chews it, and swallows it. The next several minutes are him wincing and blinking and crying and sweating and spitting. Eventually he can't take it any more, and goes to the mini-fridge to get a jug of milk, and then a friend of his who is inexplicably dressed as eeyore, comes over and kicks him in the nuts. Ah, the internet.

Annie: how many jars does this make.... and what size jars. I figure about 5 cups volume. ???

westelle, I got 3 half pints and one little 4 ounce jar from it, but I removed the seeds.

Annie

Ghosts are shrouded in plastic and emblazoned with warnings in Central Texas, too. And this is is the Land of the Hot! Annie--if you grow them, do they repel deer, like the ones who graciously left me maybe 12 tomatoes this year?

Thank you, Annie. I was thinking about using your recipe with one of my Habaneros... which are plenty hot for me.

(I love spicy-hot, sweet jelly on lamb.)

ROFLMAO Bob! I have to see that. Please link. In the meantime I'll be searching. "Inexplicably dressed as eeyore".... Classic!

Language warning. Wish the beginning wasn't as edited, but classic.

Here is a link that might be useful: Video

kitchendetective, I've tried growing them. They do not like Michigan, they get to be about 2 inches tall, they stay that size for 4 or 5 months, then they die. None have ever made it out of the house alive, so I don't know about repelling deer, but I sure wish it would work.

Fortunately (or not, LOL) Elery has a son that lives in California. He grew a bunch and "gifted" his dear old dad with some. Since they are just unpleasant to eat, Elery says they are just hot, they don't even taste good, I made jelly.

Annie

Thanks for the recipe Annie.

I'm going to pursue growing them, then get Beau to help cultivate them and Lily to make the jelly. I'm always trying to make grammy memories and what better than "my grammy made me eat Ghost Peppers". Hey, I still remember my dad challenging my brother to eat jalapenos.

I just made jellied devil's tongue today. I use a basic pepper jelly recipe and sub a different type of pepper as the different plants present me with ripe fruit. I am in Canada and grow several types of super hots.

Over this weekend I went to the store to shop for a large party and there were multiple stations set up around the store providing samples of various foods. One of them offered several locally grown, locally made salsas. I tried their "medium" and there wasn't much heat, so I next tried their "nuclear", and there was a bit of heat but really not that much. So the lady said then you should try one of these while pointing at small pieces of peppers on a cutting board, they're "ghost peppers".

I remembered this thread, and decided to try a piece that was about the same size of a pea. For the first fifteen seconds, it really wasn't bad, but the heat continued to build and build for about 5 minutes. I was really glad that that sample booth also offered a sour-cream-based creamy dill dip sample.

As I was walking away from the booth, one of the guys running the booth said "here you have have these", and tossed me two whole ghost peppers.

About fifteen minutes later the heat had (mostly) faded, but at other sample booths in the store, some of the samples seemed to be missing parts of their flavor, sort of like playing a song on a piano with several dead keys.