Feb. 25, 2013 5:44 am
Hi, the World's Hottest Pepper. How about these. cheers.
Bhut Jolokia Fire Salsa
Yield:about 2 1/2 cups
1/2 ounce stemmed, dried bhut jolokia chiles
2 cloves garlic
1 tablespoon white vinegar
1 (15-ounce) can diced tomatoes with juice
In a bowl, add dried chiles, and cover with hot water. Rehydrate for 15 minutes. In a blender, combine chiles and 1/3 cup soaking water, and then add garlic and vinegar; purée. In a bowl, add chile purée to tomatoes, and combine.
Ghost Chile Oil
- makes 3 cups -
Recipe by Jon Wipfli.
Zest Factor: Hot
3/4 cup extra-virgin olive oil
2 1/4 cups canola oil
1 dried bhut jolokia chile, cut in half lengthwise
Preheat the oven to 225ºF. In an oven-safe dish, add oils and chile. Cover with aluminum foil, and bake for 3 hours. Remove from oven, transfer to airtight container, and place in refrigerator to cool. For added heat, leave pepper in the oil. Store in refrigerator for up to 1 month.