Ground Bhut Jolokia Pepper, 2 Kilograms Bulk Bag
Pure, Uncut, Imported Straight from India
PRIORITY MAIL SHIPPING INCLUDED IN THE PRICE!

The Bhut Jolokia, or Ghost Chile, so named for its ghostly bite, is the second hottest chile pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chile pepper. The Bhut Jolokia is twice as hot as the Red Savina Habanero and has a slightly smoky flavor. Imported from India.

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Net Weight: 2 Kilograms / 70.5 ounces / 4.41 pounds. Other sizes available with quantity discounts and FREE SHIPPING. Click here to view/purchase them.

Heat Level 10+/10. Rated as high as 1,041,427 Scoville Heat Units (SHU). Use sparingly and with caution. (We wear a particulate mask, gloves, and goggles when packaging, just to give you an idea.)

We use this in our Jolokia Dip Mix, Great Chicago Fire Steak Dust, Scary Mary Mix, and Ghost Curry.

Whole Chili Pods vs. Ground Chili Pepper: Chile pods keep longer than their ground counterpart, as long as several years without losing flavor and heat. However, chili peppers ground into a powder is more convenient; it is ready to use and easy to measure.

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Recipe: Ghost Pepper 'N Garlic Hot Sauce
Making your own hot sauce allows you to control the heat level and flavor.

1 tsp. vegetable or olive oil
1/2 cup minced onion
1/4 cup minced fresh chile peppers (see Notes, below)
6 cloves fresh garlic, peeled, minced
2 cups water
2 Tbls. Ground Bhut Jolokia Chili Pepper
1 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Ground Cumin (optional)
1 cup white vinegar

~ In a nonreactive saucepan over medium-high heat, cook onion, fresh chiles, and garlic in oil until onions are translucent, about 4 minutes.
~ Add remaining ingredients, except vinegar, to saucepan; reduce heat to medium-low; simmer for 20 minutes, stirring often.
~ Remove pan from heat and allow to cool to room temperature.
~ Pour saucepan contents into a blender or food processor; puree until smooth.
~ Add vinegar to mixture; blend until combined.
~ Pour mixture into a sterilized jar with a lid.
~ Will keep in the refrigerator for 1 year.

Notes: For a mild sauce, use Anaheim, Poblano, or Jalapeno. For a medium sauce, use Serrano, Cayenne, or Tabasco. For a very hot sauce, use Habanero, Scotch Bonnet, Thai, or Pequin.

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Recipe: Homemade Jolokia Salsa
The World's hottest chile pepper heats up this easy-to-make and fresh-tasting salsa.

15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1 sm. onion, minced OR 1/4 cup Dried Minced Onion
1/4 cup chopped fresh cilantro OR 2 Tbls. Dried Cilantro
1 Tbls. Ground Bhut Jolokia Chili Pepper
2 tsp. lemon juice OR lime juice
1 tsp. Granulated Garlic OR garlic powder
3/4 tsp. Salt
1/4 tsp. Ground Cumin

~ In a small saucepan, stir together all ingredients.
~ Bring mixture to a boil over medium-low heat, stirring often. Remove from heat.
~ For a smooth salsa, puree all in a blender, food processor, or using a stick blender. For a chunky salsa, puree only half.
~ Refrigerate salsa for at least 1 hour before serving.

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Recipe: Four Horseman Burger Seasoning
Inspired by a Man vs. Food challenge, we've made the infamous hamburger easier to prepare, but still hot as hell! Tastes great on steaks, too!

1/4 cup Seasoned Salt
1 tsp. Granulated Garlic
1 tsp. Granulated Onion
1 tsp. Ground Jalapeno Chili Pepper
1 tsp. Ground Serrano Chili Pepper
1/2 tsp. Ground Habanero Chili Pepper
1/2 tsp. Ground Bhut Jolokia Chili Pepper

~ Shake together all ingredients. If desired, store in a 4 oz. spice jar.
~ Use seasoning liberally on hamburgers, steaks, chicken, French fries, and popcorn.

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Recipe: Nuclear Bhut Jolokia Cracker Bombs
Seasoned oyster crackers with a kick! Makes a great bar snack.

1/4 cup vegetable oil
1 packet (2 Tbls.) Buttermilk Ranch Dressing Mix
1 tsp. Ground Bhut Jolokia Chili Pepper
1 tsp. Granulated Garlic OR Granulated Onion
1/2 tsp. Lemon Pepper Seasoning OR Garlic Pepper Seasoning
5 cups oyster crackers

~ In a large bowl stir together oil, Ranch Dressing Mix, Bhut Jolokia Pepper, Garlic/Onion, and Lemon Pepper/Garlic Pepper.
~ Add oyster crackers to bowl and toss to coat.
~ Bake in a preheated 250 degree oven for 15 - 20 minutes, stirring gently halfway through cooking time.
~ Allow to cool completely before serving.
~ Store in an airtight container.

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Recipe: World's Hottest (and best tasting) Buffalo Wings
Lightly breaded in spicy seasoned flour, deep-fried 'till crispy, then coated in an intensely hot Buffalo sauce.

Prep. Time: 1:45
Serves: 4

1 cup all-purpose flour
1 tsp. Salt
1 tsp. Ground Bhut Jolokia Pepper
1/2 tsp. Paprika OR Smoked Paprika
1/2 tsp. Granulated Garlic OR Roasted Granulated Garlic
1/4 tsp. Black Pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup Jolokia 10 Hot Sauce

~ In a shallow dish, combine flour, salt, paprika, garlic granules, and peppers.
~ Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
~ In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
~ Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
~ Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
~ Repeat with remaining chicken.

WARNING! When handling Jolokia pepper, wear gloves. A mask is also recommended for the saucing portion of the recipe.