Last season, my husband Lulu harvested so many peppers from the garden that I had to make a lot of preserves to use them up. If you've been following me on Facebook, I didn’t get a lot of sleep over the weekend because of an over-dose of caffeine. I went on a cleaning spree to pass the time, and while I was tidying up, I found our last jar of chile jam. We used a combination of red Habanero (which is probably the spiciest chile you'll ever taste), red Thai chiles and a small red bell pepper to temper the heat. Still, this recipe will knock your socks off!
When Lulu and I first got married, I remember him calling me a wimp when it came to spicy food. I used to find black pepper spicy! But over the last 6 years, I've learned to enjoy it. I guess marrying into an Indian family helped numb my taste buds. For Father's Day, we held a contest on who would be able to stand eating intensely spicy cuisine. Daddy, my father-in-law, is an expert and of course, he won, but I was able to do better than the girls.
Daddy said the chile jam wasn't as spicy as he had expected but if you're not as tolerant of the heat, prepare a tall glass of milk on the side and enjoy with some toast.