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The “Scoville scale” is a measure of the ‘hotness’ of a chili pepper, a measure of the concentration of the chemical compound capsaicin. The name comes from the scientific classification of the pepper plant that belongs to the genus Capsicum.
Sweet peppers have a Scoville rating of zero whereas the hottest chilies, such as Habaneros have a rating of 300,000 or more. How to beat the heat if you bite into one a little too hot? Have something oily and/or sweet such as a fruit flavoured yogurt. Since capsaicin is an oil water actually spreads the heat further.
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1/3 cup finely sliced dried apricots
3/4 cup white vinegar (5% acidity)
1/4 cup EACH:
- finely chopped red onion
- red bell pepper and seeded Habanero or Jalapeno peppers
3 cups granulated sugar
1 pouch liquid pectin
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In large stainless steel saucepan, combine apricots and vinegar. Cover, let stand at least 4 hours.
Add red onion, red and habanero peppers and sugar. Over high heat, stirring constantly, bring to full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring contantly, for 1 minute. Remove from heat, skim off foam and stir to diperse peppers.
Ladle jelly into hot sterilized jars, leaving ¼ inch headspace. Seal immediately. Store in cool, dark place for up to 1 year. Makes 6 x 125 ml or 3 x 250 ml jars.
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