Dried Ghost Peppers (Whole Dried Pepper Pods) 1/2 oz. Packet

The Bhut Jolokia, or Ghost Pepper, so named for its ghostly bite, is the 3rd 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.

Whole pods - chili pepper, seeds, and stem.

Net Weight: 1/2 ounce / 14 grams. Other sizes available with quantity discounts. Click here to view/purchase them.

Heat Level 10+/10. Jolokias have been rated as high as 1,041,427 Scoville Heat Units (SHU). Use sparingly and with caution.

To Rehydrate Dried Chili Pods: Place chiles in a bowl. Pour just enough boiling water over the pods to cover them. Cover the bowl with a lid or plastic wrap and allow to rest for approx. 10 minutes, or until chilis are soft and pliable. For a more intense, toasty flavor, use a spatula to press the dried pod in a hot skillet (no oil or liquid) until you see a little wisp of smoke rise, flip over the chili and repeat on other side. Then, proceed with directions above for rehydrating.

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: 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
2 tsp. lemon juice OR lime juice
1 tsp. Granulated Garlic OR garlic powder
3/4 tsp. Salt
1/4 tsp. Ground Cumin
2 Ghost Chili pods, rehydrated, minced (wear gloves!)

~ 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 Ghost Chili pods, rehydrated, minced (wear gloves!)
6 cloves fresh garlic, peeled, minced
2 cups water
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 Ghost Chili pods, minced
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.

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