Ghost Pepper Chili Recipes

GHOST PEPPER JELLY!

Ghost Pepper Jelly! image

CAUTION! You thought my Recipe #68981 was hot try this! Make in well ventilated room with gloves. Naga jolokia is a chili pepper the hottest in the world. (Was the hottest till they found the Trinidad Scorpion Moruga Blend (Moruga Scorpion)) . Mine were orange when I picked them so I opted for orange bells. If you get red ones do use red bell peppers. If you can't find the ghost chili's just use 12 habaneros or if you dare try the Scorpion!

Provided by Rita1652

Categories Jellies

Time 45m

Yield 7 1/2 pint jars, 84 serving(s)

Number Of Ingredients 5

Ingredients

3 red chili peppers (Naga jolokia ghost chili`s, washed, drained, stems and seeds removed)
3 red bell peppers, washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
3 ounces liquid pectin

Steps:

Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
Combine puree 1 cup vinegar and sugar in a large saucepan.
Bring to a rolling boil and boil for 10 minutes stirring constantly.
Stir in pectin and return to a rolling boil for 1 minute.
Remove from stove and skim foam.
Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
Adjust caps process 10 minutes in boiling water canner.
Let set at room temperature for 24 hours out of drafts.
Store for up to 1 year.

GHOST PEPPER CHILI HOT SAUCE

Ghost Pepper Chili Hot Sauce image

Make and share this Ghost Pepper Chili Hot Sauce recipe from Food.com.

Provided by Nick P.

Categories Low Protein

Time 40m

Yield 20 Ounces

Number Of Ingredients 7

Ingredients

6 red chili peppers, chopped (ghost peppers)
1 small red bell pepper, diced
1 (14 ounce) can whole tomatoes
1 small onion, diced
3 garlic cloves, chopped
2 tablespoons cider vinegar
1 tablespoon sugar

Steps:

Add all ingredients to a large saucepan. Add water to cover and bring to a boil.
Reduce heat to low and allow to simmer about 20-30 minutes to soften.
Transfer contents to a food processor and process until smooth.
Transfer to a container. Seal and refrigerate until ready to use. NOTE: The flavors will grow more intense the longer you wait.

Nutrition Facts : Calories 15.2, Fat 0.1, Sodium 2.7, Carbohydrate 3.4, Fiber 0.6, Sugar 2.2, Protein 0.5

PINEAPPLE GHOST CHILI SAUCE

Pineapple Ghost Chili Sauce image

Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.

Provided by Rita1652

Categories Sauces

Time 50m

Yield 4 cups, 360 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces pineapple, cubed
4 ghost chili
1 small onion, 6 ounces cubed
1 carrot, 3 ounces rough chopped
1 ounce golden raisin, 1/4 cup
4 garlic cloves, 1 ounce
1 lime, zest and meat the white pith discarded
1/2 ounce ginger, rough chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 cup sugar
1 tablespoon salt
1 1/2 cups vinegar

Steps:

Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
Fill hot sauce into sterilized hot bottles or jars.
Place in a hot water bath for 10 minutes.
Let age for at least 1 week.

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