Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) — also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich — is a chili pepper.

Ingredients

sugar↗7 cups
certo liquid pectin↗3 fluid ounces
red bell peppers↗3 cups
fine chopped, seeds and stem removed
fresh raspberries↗6 ounces
frozen without syrup is fine too
ghost bell peppers3
habaneros↗5
vinegar↗2 cups
5 percent acidity (your choice or red wine-white vinegar)
pomergranate juice or 1 cup apple juice↗1 cup

Step-by-step instructions

1
Place all peppers in a food processor and pulse till fine chopped.
2
Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
3
Bring to a rolling boil for 5 minutes stirring constantly.
4
Add pectin and bring back to a full rolling boil for 1 more minute.
5
Ladle into hot sterile jars leaving 1/4 inch head space.
6
Adjust caps onto jars that rims are wiped clean of jelly.
7
Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.

Source: food.com

Original recipe ↗

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