My last post I wrote about thrills and being off balance, and how I found fresh Bhut Jolokia (ghost peppers). I said I would post what I did with those red-hot beauties. I survived, and not only that, I didn’t get any of the capsaicin on my skin. Yay!
After a lot of research and some very good ideas, I decided to make ghost pepper jelly by Rita http://www.food.com/recipe/ghost-pepper-jelly-438888. I am so glad I did. The jelly itself was not particularly hot for me, but it had excellent flavor. The integrity of the ghost pepper was kept intact. Now, the heat part is just my opinion. John thought it was hotter than I did. Just remember to try a small amount of peppers at first when making the jelly, so that you don’t have to throw it out because it was inedible due to heat.
John doesn’t like too much heat and I kept that in mind when making the jelly. I used the three ghost peppers, but they were small to medium size. Also, I think because the recipe calls for vinegar that helped in reducing the heat. That, and I removed the seeds and the white pith. My suggestion-if you are using the recipe in the above link and you want it very hot, add more peppers. Make sure you wear gloves, as you do not want any of the capsaicin to get on your skin. Ow!
Now the fun part-what did I do with some of the jelly? I was making some food for a girl’s night in the neighborhood. One of my dishes was wonton cups filled with pork and stir-fried vegetables. I decided to make a sauce to accompany the dish. Everyone raved about it. It was so flavorful with the taste of peppers, the added sweetness and a touch of heat. I made two sauces for them to try. One of the sauces was overwhelmingly popular, so that is the one I will share. It was perfect for the wonton appetizers. As you can see the recipe is very easy. I hope you enjoy the ghost pepper sauce. Until next time, happy creating.
Ghost Pepper Sauce
By Dina Puleo
¼ cup of ghost pepper jelly
1 ½ teaspoon ketchup
1 ½ teaspoon molasses
1 teaspoon hot whole grain mustard
1 teaspoon cider vinegar
Put all ingredients in a bowl and blend well. You can serve right away or put in refrigerator until ready to use.