I did already search the forums for topics regarding ghost peppers, but i found little relative to how i plan to handle the pepper.
So.. I have a ghost pepper plant, and was trying to determine if there were a superior method of infusing it, or if it were simply a matter of preference.
I was considering:
1. Making a ghost pepper confit, and reserving the pepper in the oil and allowing it to rest and intensify.
2. Charring the pepper first, removing carbon, and following the same latter execution.
3. Doing either (confit or pepper) and letting rest and intensify in a vinegar solution in the direction of a hot sauce.
I'm generally avoiding extensive processing using chemical compounds and the like; I just want to be sure I preserve the pepper and its essence in a capacity not inedible.
Does anyone have any thoughts on the best preservative processes in handling ghost peppers? I'm used to handling them in kitchens wherein the product has an understandably limited shelf life. In this scenario, I'm looking for flavor-priorative AND time-lasting processes.
What do you think, kitchen friends? How do you like to process your ghost peppers? Is a confit adequate? Should the pepper be removed thereafter to keep from, y'know, making you violently ill?