I’m excited about this recipe because it was so easy and it turned out so well. And come on, you can’t start out the upcoming appetizer season without a good hot pepper jelly in your arsenal. Paired with soft goat or cream cheese and crackers it’s a
Ghost Pepper 'N Garlic Hot Sauce 1 tsp. vegetable or olive oil, 1/2 cup minced onion, 1/4 cup minced fresh chile peppers, 6 Ghost Chili pods, rehydrated, minced, 6 cloves fresh garlic, peeled, minced, 2 cups water, 1 tsp. Salt, 1/2 tsp. Black Pepper, 1/2 tsp. Ground Cumin (optional), 1 cup white vinegar, Notes: For a mild sauce, use Anaheim, Poblano, or Jalapeno. For a medium sauce, use Serrano, Cayenne, or Tabasco. For a very hot sauce, use Habanero, Scotch Bonnet, Thai, or Pequin.