My last post said if you didn’t hear from me next week, it’s probably because I pushed the intensity level too much and I didn’t have any taste buds left! I am happy to report my taste buds are alive and well. I must be in a hot pepper phase. Anyway, I know I didn’t post last week, but I was away on a retreat and didn’t have a posting ready. That said, this week I did make the scorpion pepper jelly and it came out fabulous. Not only that, I have clear sinuses.
I followed the ghost pepper jelly recipe. Since I never worked with scorpion peppers, which have 1,400,000 scoville, I decided to use only 3 peppers.
As soon as I started working with them, I could feel the difference. When I put them in the blender and went to stir, my face got too close and I started to cough. The intensity of the pepper could all ready be felt and I hadn’t even taken a bite yet. I definitely made sure not to put my face any where near the pot when cooking the puree.
I kept changing my gloves through out the process, as I didn’t want any of the capsaicin on my skin. That happened once working with habaneros. Oh my word, talk about burning. I felt like it was going to last forever.
I finished the cooking process and poured my precious liquid in their jars, sealed, and put away for 24 hours to set. I immediately put the pot that held the jelly into the sink to wash. I forgot my reaction at the blender. However, I suddenly remembered as the steam from the hot water hit my nostrils. All of a sudden, I started coughing, my nose started running, and I’m trying to rip off my gloves so that I can get a paper towel. A note here: I really need to start videotaping these blogs. It really does get comical in my kitchen.
The next day I was eager to try my bounty. It was hot, but the taste was so good. I kept the integrity of the pepper and yet the essence of the flavor titillated my taste buds. I decided to try it with the barbeque sauce I was making for the pulled pork dinner that evening. Keeping in mind that I was also cooking for John, I decided to add the jelly only to my portion of the sauce. After the pulled pork was done, John and I added started to add our sauce.
I was in culinary paradise. The tang of the barbeque sauce, sweetness of the jelly, and the hint of heat complimented each other. I thought there could’ve been more heat but I was very satisfied of the results.
I have quite a few willing participants in the taste testing of the jelly. To mention a few; John dipped his finger in my barbeque sauce and said, “Uh, no!” Karen said, “This is great. Just the right amount of heat.” Michael was just like me saying that it could’ve been hotter.
People also asked what could they do with the jelly. An old standby is to put it on crackers with cream cheese. I put it in the barbeque sauce with the pulled pork. There is the ghost pepper sauce I posted in my last post. However, if you make the ghost pepper sauce with the scorpion pepper jelly do not add the hot whole grain mustard. I am thinking it would be a great coating for chicken breast. Flavor up scrambled eggs or put it in meatballs. There are endless opportunities for this jelly.
All in all, I say the jelly was a success. What I think I would do the next time is divide the recipe in thirds and make a medium, hot, and a call the fire department hot.
Until next time, happy creating.