Jolokia 10 Puree (Ghost Pepper Puree) by CaJohn's
Sure, we have
dried Jolokia, but sometimes, the taste of a fresh chile pepper compliments your recipe so much more. Now you can add the searing heat and smoky flavor of the Ghost Pepper to any dish with our Jolokia puree. Mixed with nothing but just enough vinegar to make it shelf stable.
If you're looking for Ghost Pepper Extract, this is as close as you're going to
Heat Level: 10+/10 Use sparingly and with caution!
Net Weight: 2 fluid ounces / 59 mL
Ingredients: Bhut Jolokia Chiles, Vinegar.
Recipe: Ghost Pepper Pork Chops
Asian-inspired marinade kicked up with Bhut Jolokia Chili Puree makes an amazing grilled pork chop!
1/2 cup soy sauce (or 1/4 cup Soy Sauce Powder + 1/4 cup water)
1/2 cup packed brown sugar
1 Tbls. Dried Minced Garlic or 2 tsp. Granulated Garlic
1 Tbls. Ground Ginger
1 Tbls. Ground Cumin
1 Tbls. Jolokia Pepper Puree
(6) 1" thick pork chops
~ Place the soy sauce, brown sugar, garlic, ginger, cumin, and pepper puree in a gallon-sized zip-top bag and knead to mix.
~ Place the pork chops into the marinade, knead to coat, seal the bag, and refrigerate for 1 hour.
~ Preheat a grill and lightly oil the grates.
~ Place the pork chops on the grill (discard the marinade) and grill the pork chops until browned, the meat is no longer pink inside, and the chops are cooked to an internal temperature of at least 145 degrees, about 5 to 7 minutes per side.