got HOT peppers? maybe try this!

stormymater · January 19, 2012

Just finished bottling up Red Jalapeno, Cayenne & Hinkelhatz - infused honey. Each separate in jelly jars. If it stays cold in a week or two this is wonderful swirled in a cup of tea & makes an awesome basis for a winter cold toddy.

In the next couple of days, I plan to make specific varietal hot pepper jellies from the last pickings residing in the garage.... and a batch pf peach habanero jam from peaches I froze this summer before the habaneros came in.

For folks who can even a little bit, the Singapore Chili Sauce from the Ball Blue Book of Canning is out of this world. I made it with a mix of Kung Paos, Cayennes, Bird Chilis, Fish Peppers & Piccante Calabrese - let it age from September to Christmas - WOW! Ginger, raisins, vinegar, garlic & some sugar - WOWOWOWOWOW! I recommend it highly.

January 19, 2012	#24
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,162	Just finished bottling up Red Jalapeno, Cayenne & Hinkelhatz - infused honey. Each separate in jelly jars. If it stays cold in a week or two this is wonderful swirled in a cup of tea & makes an awesome basis for a winter cold toddy. In the next couple of days, I plan to make specific varietal hot pepper jellies from the last pickings residing in the garage.... and a batch pf peach habanero jam from peaches I froze this summer before the habaneros came in. For folks who can even a little bit, the Singapore Chili Sauce from the Ball Blue Book of Canning is out of this world. I made it with a mix of Kung Paos, Cayennes, Bird Chilis, Fish Peppers & Piccante Calabrese - let it age from September to Christmas - WOW! Ginger, raisins, vinegar, garlic & some sugar - WOWOWOWOWOW! I recommend it highly.