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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 10 |
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First words out of DH mouth was Atomic! This is not for Wimps! Go with the flow it is said- If you can't move to this then you probably are dead- So wave your hands in the air- Bust a few moves run your fingers through your hair- This is it for a winner- Dance to this and you're gonna get thinner Can't touch this- Can't touch this!- A blend of Habanero, Jalapeno and Bell Pepper. Try it on scrambled eggs make hot wings with it add a couple drops into a salsa, dip or to kick up anything for a fiery, euphoric experience! I roasted all the peppers and bulb of garlic outdoors on the grill. The prep (peeling of the Habaneros)of this is time consuming Ingredients:
1 1/2 lbs bell peppers (2 cups roasted, peeled and seeded) |
1 lb habanero (mixed habaneros and jalapenos = 1 1/2 cups roasted ,peeled and seeded) |
1 ounce garlic (1 bulb= 1/2 cup roasted and peeled) |
1 lb tomato, peeled and seeded making 3 cups crushed |
1 large sweet onion (peeled and chopped) |
2 chipotle peppers, crushed (optional) |
2/3 cup sugar |
1 teaspoon ground allspice |
2 teaspoons canning salt |
3 cups vinegar |
Directions:
1. Roasted all the peppers and bulb of garlic outdoors on the grill is best for fumes may over take the home. I also peeled the hot peppers outdoors.
2. Place all but vinegar in food processor and blend till smooth and fine.
3. Place in a large pot, mix in vinegar. Heat ad boil stirring often for 30 minutes.
4. Fill sterilized hot bottles or jars. Give jar a hot water bath for 10 minutes. Pepper jar invert.
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