You can add it to your best BBQ sauce to alter its flavour as well.
Snack Spread
Serve warm bread or crackers with a mixture of goat cheese or cream cheese and jalapeño jam for a delicious appetizer.
Chop the ghost peppers finely and add them to a large saucepan.
Mix the lime juice, vinegar, sugar, and salt together.
After bringing to a boil, lower the heat, and simmer for 10 minutes or so.
After straining the ghost peppers, pour back into the pot.
Turn the heat back up to high and boil the liquid. Add the pectin and simmer, stirring constantly, for one minute. Take off the heat.
Add the food coloring now and mix if using it.
Use a spoon to scrape away any foam.
Fill the sterilized jars with the hot liquid, then cover them tightly.
Once the canning process is complete, use a water bath according to the instructions. For ten minutes, process Ghost Pepper Jelly.
Four half-pint jelly jars and one 4-ounce jar for taste testing are produced by this recipe.
