Bhut Jolokia Pepper Flakes in a 4 oz. Spice Jar with Shaker Cap
Pure, Uncut, Imported Straight from India
Rated as high as 1,041,427 Scoville Heat Units (SHU)
Net Weight .71 oz. (20 grams)

The Bhut Jolokia, or Ghost Chile, so named for its ghostly bite, is the 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.

Flaked ghost peppers are similar in size/shape to pizza style pepper flakes.

Net Weight 0.71 oz. / 20 grams.

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.)

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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. Ghost Chili Flakes
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: 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. Ghost Chili Flakes
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: Hot 'N Creamy Pasta
Spicy cream pasta with a hint of garlic. Serve with sauteed shrimp or grilled chicken to make it a meal.

1 Tbls. butter
4 cloves garlic, minced
2 tsp. Ghost Chili Flakes
2 cups heavy cream
2 Tbls. all-purpose flour
1 large tomato, diced
3/4 tsp. Salt
1/2 tsp. Black Pepper
1/2 pound uncooked fettucini pasta
1 cup grated Parmesan cheese

~ Start a pot of water boiling for the pasta.
~ Melt butter in a saucepan over medium heat. Add garlic and ghost pepper and cook for 2 minutes.
~ Pour cream into the saucepan and bring to a simmer, stirring occasionally.
~ Whisk the flour into the saucepan, and then add the tomato, salt, and black pepper. Simmer until thickened, 5-8 minutes. Remove from heat.
~ While the sauce is simmering, place your pasta into the boiling water to cook (as directed on the package).
~ When your sauce is thickened, stir in the Parmesan cheese. Allow sauce to cool for a few minutes before serving over the cooked pasta.