Take a boatload of hot peppers and smoke them in the Egg for 12 hours to create this delicious addition to any boring cracker.
- ~ 50 various types of peppers
- 2 cups mustard
- 6 cups sugar
- 4 cups vinegar
- 1 TBS salt
- 1 cup flour
- 1.5 cups water
Prepare the Egg
Set the Egg for indirect cooking and bring the temperature up to a reading of 200 degrees on the dome thermometer. Include a large drip pan to catch any of the peppers that might slip through the cooking grid. As the peppers smoke they will dehydrate and shrink in size allowing for easier slippage through the cooking grid.
Pecan chunks work well for smoking peppers.
Slit the Peppers
Slit every pepper once lengthwise from just below the stem to the bottom of the peppers*. This allows the smoke to penetrate the pepper while venting out the steam creating more a evenly partially dehydrated pepper with even smoke flavor.
*Always Be sure to wear gloves when handling peppers and avoid touching your face.
Smoke the Peppers
Distribute the peppers evenly across the cooking grid. Place smaller peppers, such as habaneros, in a vegetable grill basket.
Smoke at 200° (indirect) for 12 hours – or until the peppers are partially dehydrated but still have a decent amount of softness to them.
Allow to cool. As they cool be sure to enjoy the aroma! Delicious.
Make the Jelly
- Chop the peppers in a blender or large food processor. (Wear gloves for this step.)
- Mix the mustard, vinegar, sugar, salt and peppers in a pot and bring to a boil.
- Wisk the flour into water and mix in.
- Return to boil for 5 minutes.
- Can it or Allow to cool.
The pepper jelly can be processed in a 10 minute hot water bath for a nice long shelf life.
This spicy jelly is good on anything that needs a swift kick in the pants.
It can be enjoyed on a humble cracker because most folks frown upon jamming your fingers straight into the jar.
Another delicious method is to add cream cheese and crackers for a lively appetizer that is sure to break the ice of any social gathering.
Pepper jelly can be used to systematically remove the boring from a deli sandwich.