The cilantro looks too big as well in this photo. The red onion can be bit smaller than the mango dice, but it should have a well-blended effect at the end.

The trick is to have the jalapeno chopped fine and the mango and tomatoes to be diced to the same size. These are the right ingredients for a basic mango salsa but the photo isn't up to par. This is a great base for taco salads meal prep or burrito bowls, lovely. I think I'd do campari next time because they're sweet but easier to chop uniformly. I also don't think cherry tomatoes are necessary, any tomato you think are tasty would work. I do think more tomatoes to mango would help improve the ratio. Yum! Agree with the other comment here that some things should be chopped a little smaller. Did not use tomato and did use avocado - and cut up everything smaller. Habanero Jelly would be just as delicious as Ghost Pepper Jelly.Excellent. Got Habaneros but no Ghost Peppers? No problem, the type of hot pepper is interchangeable.Check out the Ball Canning website for detailed instructions on water bath canning.If you don’t cook it right, the jelly might not set properly. This recipe is insanely easy to make, and you can have it ready on the table in just 20 minutes. Between the creamy, cheesy textures and the savory, spicy flavors, your palate is in for one soothing treat. Make sure to follow the times listed in the recipe for cooking the jelly, especially once the pectin is added. I’m always a sucker for good queso, and this recipe is no exception.Use whichever ratio of sweet to hot peppers that you’re comfortable with. I used a combination of ghost peppers and sweet bell peppers cause I’m too chicken to eat a jelly made from only ghost peppers.Believe me, you don’t want to put your face over the boiling pot of jelly and breath it in, yikes!! I highly recommend wearing gloves, and I even wore goggles to avoid getting juice or steam in my eyes. When working with Ghost Peppers gloves are a must, and goggles are not a bad idea. Check out my Pickled Jalapeno Peppers and DIY Chipotle Pepper recipes for more ways to preserve hot peppers. I love the sweet-hot combination, and jelly is a great way to preserve the peppers to enjoy later in the year. So I decided to make Hot Pepper Jelly with my little harvest. To tell the truth, I was a little afraid to make a curry with the peppers, and if I used one to make a curry (and I’d be afraid to use more than one) what would I do with the others? I like hot food, but not so hot that I can’t taste the food. Hmmm, I’ve got loads of hot peppers, what should I do with them? As a reference point, jalapenos usually rate about 1,000-20,000 Scoville units. Scoville is the scale for measuring the heat in a hot pepper. I’ve never tasted a Carolina Reaper, and I’m not sure I ever want to.Ī Ghost Pepper clocks in at about 1,000,000 Scoville heat units. The Carolina Reaper is the currently the hottest of the hot. Ghost Peppers were the hottest pepper in the world until being dethroned in 2011. This year I planted a Ghost Pepper (Bhut Jolokia) plant. I get lots of hot peppers in our farm share, but I’ll often plant one bush of a super-hot peppers in our home garden just for fun.

If you love hot and spicy foods this is a recipe for you. Tame the heat of these firecrackers by making a delicious hot pepper jelly. Ghost Pepper Jelly is made with Ghost Peppers, or Bhut Jolokia, one of the hottest peppers on the planet.

Ghost pepper mango salsa recipe