More Infusions, canning roasted peppers and Red Scorpion pepper jelly!!

Merry Christmas everyone!!!  With a cold front keeping me indoors during Christmas I decided to try my hand at some new things, and go back to some of the same stuff.

While in San Diego for my 40th birthday I had a margarita that had an infused jalapeno tequila that was very good.  Having just recently made a cranberry and rosemary vodka for a holiday party; infusions have been on the brain. So I decided to make a jalapeno vodka for some (most likely needed) Bloody Marys during this holiday season.  I simply used one large jalapeño, washed and split, to fit in the bottle for a 750ml. I will taste it after a few days and every day after to ensure it doesn't get too spicy.

Loving roasted peppers and having canned everything else I seem to get my hands on, it occurred to me that I have never even thought of canning them.  I often have a roasted pepper in my fridge but having several jars of them ensures I will have them for my next recipe.

Roasted peppers (canned) recipe:

·         4 pound of red, yellow and/or orange peppers

·         1 cup of bottled lemon juice (bottled lemon juice ensures pH level for canning)

·         2 cups white vinegar

·         1 cup olive oil

·         2 cloves garlic

·         1 1/2 teaspoon salt

Wash and dry peppers leaving them whole and either grill or broil them until most of the skin is black.  I use a kitchen torch to get any spots that did not blacken.

As soon as you're done roasting the peppers, place them in an air-tight container to create steam that will help the skin come off.  I remove the stem, seeds and skin in the sink under running water.  Cut the peppers to your desired length/shape and pack into a jar.  Fill the jars with the canning liquid leaving 1/2 inch of head space.  Process the jars according to Ball's instructions.

A few weeks ago I was in a professional kitchen and the chef handed me five dried red Scorpion peppers (2nd hottest pepper in the world!).  I was cleaning out my fridge (throwing out old food and empty jars; one of which was a pepper jelly) when I figured out what to do with these hotter than hot peppers.  

Red Scorpion pepper jelly recipe: 

·         5 red Scorpion peppers

·         2 cups of water

·         1 cup of sugar

·         1 1/2 tablespoons of lemon juice

·         3 cups of pomegranate juice

·         2-3 tablespoons of Pomona's pectin

·         4 teaspoons of calcium water 

Boil water and peppers together for 20 minutes or until peppers are soft; strain liquid discarding peppers.  Some recipes I looked over directed that you puree the peppers but I prefer a smoother consistency and just the liquid alone is plenty hot.  Return liquid to medium heat and add 3/4 of the sugar along with the lemon juice; stir to dissolve the sugar.  Follow pectin instructions and canning procedures.  Enjoy!!

Looking forward to my many new adventures in 2015 and sharing my experiences!  January's new hobby will be Parkour/American Ninja Warrior training so stay tuned!!