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Bhut Jolokia (ghost chili)

post #1 of 5
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I recently bought a bhut jolokia plant at the farmers' market, since no jalapeño plants were available. I was told that this was another "hot" pepper, but it wasn't until I got home and Googled it did I realize what I had purchased! Does anyone have suggestions on how to use this monster? I tasted a TINY sliver of one pepper and was in tears for 20 minutes!

post #2 of 5

Those puppies do have some SERIOUS heat!   I've been tempted to try my hand at growing some, but haven't yet.

 

I imagine that putting a few in a jar of vinegar and then sparing use of the vinegar in dishes might be a way to get some of the flavor without all the heat.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 5

If you lived in Salt Lake City, I'd come over and take a few off your hands.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 5
I have not attempted to use these in a "enjoyable" way but I do make a sauce/ salsa out of the dried ones for a beat the heat burger kind of challenge. These little things are nuclear, when I get done blending the sauce anyone in or near the kitchen is coughing and the dishwashers hate me for the rest of the day. But it so so worth the look of someone trying to beat the challenge, that 1000 yard bright red faced stare into nothing. The best cure for their burn I have found is avocado or if its around thai tea.
post #5 of 5

I do think they have a flavor that is unique and tasty but what bothers me is they, along with habs are so hot that it isn't practical to get the concentration of flavor without also getting so much capsicum that it blows out the flavor. Not to mention I've never been on the side of the fence that believes that sweating, vomiting, and the possible torture on the way out is in any way considered good eats.

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