TravelTalkOnline Forums People Talk Recipes HOT peppers

looking for some spicy recipes. picked up some ghost peppers, habanero, and kung pao chilies.

L, you are going to have to come down and visit me! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> In addition to all the garlic cookbooks...I have five books on hot peppers plus one on just habernos!

Damn! You must have the worlds largest cookbook library!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Right now I only have 328 cookbooks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> And a drawer full of recipes!

you may have me beat with the cookbooks! i have the same addiction and often read through mine before sleeping; best night time reading imo. for lunch today i sauteed some of the garlic and mixture of all hot peppers (all bought from the garlic festival), tossed with pasta and freshly grated parm. it was simple, delicious, and SPICY. i have more peppers if you have any favorite recipes from any of your many cookbooks.

How about making a batch of pepper jelly for all of the upcoming holiday partying. I make it every year, people actually put in orders for a jar on their Christmas list.
It is very easy to make and so beautiful with it's red, green, or orange color. Bon apetit
Jo
South Carolina (not logged in)

Pepper Jelly recipes, please! I LOOOVE pepper jelly & never thought to make it myself!

I have made pepper jelly a couple of times in the past, but can't find my recipe right now (it's on an index card somewhere)...
But this recipe is very similar:
http://allrecipes.com/Recipe/jalapeno-pepper-jelly/detail.aspx
I never used any food coloring in mine though...
used fresh Jalapeno's rather than the jared... and I used Cider Vinegar instead of white vinegar...

Seems simple enough, but WOW, that's a lot of sugar! No wonder I like it so much!

Mercy, I've never made jelly, but that does sure seem like a lot of sugar!

any jelly or jam has a lot of sugar... that's why it's so sweet...
and you need the sugar or the jelly will not set...
Just look at the ingredients on a jar of Welch's sometime...

Don't forget... the recipe does make 6 jars of jelly...

That's why I don't buy that stuff! Never thought the pepper stuff would have that much but now that I think of it, it IS pretty darn sweet. (that's what i get from not reading labels...) <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Aren't there savory jellies?

no savory jellies that I know of...
I just did a GOOGLE search... and the only results that came up were made with "savory", the herb...
You really need the sugar for a jelly to set... or it will just stay a liquid...
and remember too, when you eat jelly, you only use a tablespoon or two at a time...
I love hot pepper jelly with a nice pork loin roast... or just on toast with butter...
also good on a toasted bagel with Cream Cheese...
I have to admit, I buy most of my Hot Pepper Jelly from a local farmstand on LI, where they make their own...
and have all kinds, from Jalapeno to Habanero to Scotch Bonnet... and also sweet pepper jellies...

If I make anything now, it's usually Peach Jam... and it's been a number of years since I spent the time...
not that it's hard to make, but the jar and lid sterilization is a PITA!

Here is my recipe:


Hot Pepper Jelly

2/3 cups Chopped Hot Peppers (I Use Jalapenos and chili peppers in whatever proportions I have on hand.)
1 whole Bell Pepper (red or green depending on the color of jelly you will make)
1-½ cup White Vinegar
6 cups Sugar
8 ounces, fluid Liquid Pectin
1 teaspoon Red Or Green Food Coloring

Preparation Instructions

As a matter of personal taste, I leave most of the seeds in, but if you want milder jelly, remove the seeds and veins of your peppers. (Remember to use gloves and wash, wash, wash before rubbing eyes.)

Chop all the peppers, bell and hot, and put in blender with vinegar. Blend until peppers are finely minced and floating in the vinegar. Pour into large boiler.

Add sugar and mix well. Bring mixture to a rolling boil and boil for 1 minute.

Remove from heat and strain through sieve or cheesecloth. Return liquid to pan and bring to a boil.

Boil for 5 minutes. Remove from heat.

Add Certo (liquid pectin) and food coloring quickly.


This is really easy to make and delicious - enjoy
Jo

That's basically the same recipe I posted above from allrecipes.com, right down to the green food coloring... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I also dry hot peppers...
I tie them by the stems on a long string, about an inch apart, and string them up in the basement for a couple weeks...
They will last a long time that way...

thanks, will have to give it a try...it'll be my first attempt with jelly.

Maybe you do! I've been known to consume at least half the jar, spooned over a hunk of cream cheese & scooped up with a box of Kashi crackers!

We have an Amish market about an hour from here that makes the most amazing hot pepper relish... Just a couple tablespoons blended with a block of cream cheese is enough for a fiery spread & a tiny amount makes a great hamburger or hot dog topping. Wish I could get my hands on that recipe; it's the best (& hottest) I've ever had. But as long as you're canning, relish would be good!

Where is the market you are referring to here? Thanks

I do not use the food coloring either, I let the jelly color naturally with the pepper color.
Jo <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

It's in Hamptonville. It's a very small Amish community so most of what they sell gets shipped from PA with a few locally baked items and local produce.

The best I had eaten was Habenero Apple Jelly. Almost made me cry.

SXM??? Wendell

Wendell, that sounds delicious! Where did you find it?

Try making apple jelly with Guavaberry Liquid Fire...
I use it on PB&J sandwiches... really good!

There is a Market of St. Louis once a year here and I bought some there. Sorry I have forgot the name but not the flavor.

SXM??? Wendell