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FacebookEmerson Ellis

Red Pepper Jelly: 6-7 red bell peppers, 2 habanero peppers (optional), 10 cups sugar, 4 cups white vinegar, 1 package pectin. Remove the stem and seeds of the peppers and rough chop them. Place in food processor or blender and blend well. Add peppers to a stock pot with the sugar and vinegar, bringing to a rolling boil. Add pectin and boil 1 minute more. Remove from heat and spoon off any foam on top. Ladle into hot jars with 1/4 inch head space. Wipe clean and lid ring until fingertip tight. Wa

Red Pepper Jelly: 6-7 red bell peppers, 2 habanero peppers (optional), 10 cups sugar, 4 cups white vinegar, 1 package pectin. Remove the stem and seeds of the peppers and rough chop them. Place in food processor or blender and blend well. Add peppers to a stock pot with the sugar and vinegar, bringing to a rolling boil. Add pectin and boil 1 minute more. Remove from heat and spoon off any foam on top. Ladle into hot jars with 1/4 inch head space. Wipe clean and lid ring until fingertip tight. Wa

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Pretty sure this is the hottest pepper jelly we’ve ever made. These red habanero peppers are MUCH hotter than the orange variety we grew last year! 🥵🔥 SEE JALAPENO JELLY FOR RECIPE #gardenlife #pepperhead #peppers #habanero #jelly #pepperjelly #gardentok #growfood #growyourownfood #zone7b #canning #waterbath

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Smoked Queso dip 3 blocks cheddar(sharp, Vermont and habanero cheddar) ½ large block Velveeta cheese 1 medium onion diced 2 large tomatoes diced with seeds ½ yellow bell pepper diced ½ red bell pepper diced ¼ cup cilantro ½ cup heavy whipping cream 1-2 tbsp Fajita Seasoning The Blackxican Fajita Seasoning 2 tbsp kosher salt 2 tbsp hatch chili powder 1 tsp cumin 1 tsp coriander ½ tsp turmeric ½ tsp ginger ½ tsp cloves ½ tsp dried Rosemary 1 tsp red chili flakes 1 tbsp granulated garlic 1 tbsp gra

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