My favorite is made with datil peppers and served over cream cheese with a cracker. Recently made a batch out of deveined and deseeded scorpion peppers. It was really good flavor wise, but still a little on the hot side for most of my taste testers.
I have a tremendous bush of ghosts growing (already picked about 3 lbs of pepper off of it) but haven't tried any for jelly.
First year growing the reaper. Not sure anyone but me would eat it.
How about you?
I have a tremendous bush of ghosts growing (already picked about 3 lbs of pepper off of it) but haven't tried any for jelly.
First year growing the reaper. Not sure anyone but me would eat it.
How about you?
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