Ghost Pepper Jam
(This recipe uses ghost peppers, which are among the hottest peppers on the planet. Use extreme caution when working with these peppers. Wear gloves and thoroughly clean all work surfaces and utensils used to handle the peppers.)
5 Red Bell Peppers, seeded, roughly chopped
¼ Ghost pepper, without seeds (or more depending on how hot you want the jam to be) (other hot peppers, such as habaneros can also be used. As you step down in hotness, use more in this recipe)
1 Red Onion, thinly sliced
1 cup Brown sugar
1 cup Red wine vinegar
1. Heat a tablespoon of olive oil in a large skillet, or large heavy-bottomed sauce pot. Add peppers and onions, and cook until very soft. Do not allow caramelization.
2. Add brown sugar and vinegar. Simmer on low heat until thick and syrupy, enough to coat the back of a spoon.
3. Season with salt and pepper, and puree in a blender until very smooth.