Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 17 2016
Ghost Pepper Diablo Scorpion Jam
2 18 oz Jars Strawberry Jam
3 large Trinadad Scorpion Peppers [seeds left in]
3 large Ghost Chilies [seeds left in]
3 Extra Large Jalapeños [seeds pulled due to high seed count]
1/2 tsp Red Pepper Flakes
1 tbsp diced Green Bell Peppers
1 tbsp White Onions
Kitchen Equipment
1 Pair Plastic Gloves [required]
2 15 oz Mason Jars
1 medium Pot
1 Blender
Chop veggies [while wearing your gloves!] and place in blender with jelly. Don't over blend. You'll want some chunks. Place jelly in pot and simmer for 10 minutes on medium.
Pour hot jelly into 2 large - clean Mason Jars and seal them tightly.
Refrigerate until chilled and firmed.
Serve on bagels with cream cheese, peanut butter or, fluffy biscuits with butter. Also, have chilled whole milk or any cream based popsicle at the ready to cool off the heat.