Ghost Pepper Chili Recipes
PINEAPPLE GHOST CHILI SAUCE
Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 4 cups, 360 serving(s)
Number Of Ingredients 14
Steps:
- Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
- Fill hot sauce into sterilized hot bottles or jars.
- Place in a hot water bath for 10 minutes.
- Let age for at least 1 week.
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COOKING WITH GHOST PEPPERS: 7 MUST-FOLLOW RULES
From pepperscale.com
Estimated Reading Time 5 mins
- Respect the ghost. Understand what you’re handling before you handle it in the first place. The ghost pepper is up to 417 times hotter than a jalapeño pepper.
- Wear protective gear when handling fresh or dried ghost peppers. We are not talking simply kitchen gloves here. You should also wear a kitchen mask and kitchen goggles, along with long sleeves.
- Learn about treating chili burn prior to handling ghost peppers. You don’t want to be seeking out relief blindly after you’ve experienced what will undoubtedly be intense pain.
- Choose simple recipes until you understand ghost pepper potency and flavor. For your first few times cooking with ghost peppers, stick to simple infused oils and hot sauces.
- Remember less is best when first starting out. This is one chili where a very little goes a very long way. In fact, a sliver of one chili may be all the heat you need for a dish, so always opt for under-spicing than over-spicing.
- Caution label your creation. Label what you make in big bold letters with the words “Danger: Extremely Hot” This is obviously important if you share the fridge with family of all ages, but it’s also important as a reminder to you, too.
- Remember – your food will get hotter over time. If you create a homemade ghost pepper hot sauce or salsa and you think it’s hot now, wait until you taste it a few weeks later.
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