This is the second year that I've made the uber local, firey delicious "I eat Brooklyn Hot Pepper Jelly" from farmer Ben's rooftop peppers. This year I raised a few of these babies from seed in my home and then planted them on the roof. I use a bunch of different types of peppers: Hungarian hot wax, jalapeno, Thai, pequen, and a few sweet ones too. This is my favorite condiment I make. It's sweet & savory and adds a little punch to any meal. It's super fabulous on grilled cheese. Or you can try it old lady style: cream cheese, trisquit, hot pepper jelly.