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Ghost Peppers - what to do with them?

I recently got some dried ghost peppers - the hottest chile in the world. I haven't been able to find them fresh - which I would prefer. They are, apparently, three to five times as hot as habaneros.

I love extremely spicy food, but I'd like to use the peppers in some way that I can taste the flavor of the pepper. Any suggestions?

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  1. I'm not sure I know this capsicum by the name you use in the Topic. Are these the Bhut Jolokia chiles?

    You could use these chiles, sparingly, in chili, soup or any dish that is made with a sauce. If you are a devotee of pasta with tomato sauce (Oops, that's gravy to some people of Italian heritage), you could incorporate a chile in the sauce.

    In capsaicin veritas. Buon appetito!

    7 Replies
    1. re: ChiliDude

      The Bhut Jolokia is also called the Ghost Pepper.
      If they are dried, I'd suggest a simple, simple salsa. Let it rest overnight in the fridge tho- so the peppers can rehydrate. Also, maybe doing a simple salsa roja by rehydrating them in warm water, and puree them with some garlic and salt with the leftover water?

      I have been hounding my csa guy to find seeds and try to grow these things. I've read that they are pretty tough to grow. I wanna get my hands on some fresh ones.

      1. re: gordeaux

        Thanks for clearing up the mystery. My nephew was able to order a single Bhut Jolokia plant last year, the last one the vendor had. It grew well in suburban Illinois and produced a few pods, about 6. It was the only chile plant he had last summer. Fortunately, he saved some seeds for this coming growing season.

        My nephew said that the pods were extremely incendiary, but he is no neophyte to capsicums. Good luck with your quest for fresh Ghost chiles.

        The last time I accessed the Chile Institute website, 5 Bhut Jolokia seeds cost $10. That was more than a year ago.

        1. re: ChiliDude

          Very interesting. I'm just outside Chicago myself. Maybe I'll order a few plants/seeds and give it a go.

          1. re: ChiliDude

            I bought my plants in a shop in Gatlinburg TN. they came in a can, open the top and add water. It took a while for them to start coming up, so since I live in Indianapolis had to move them indoors. I transplanted them and grew them under lights over the winter. I got flowers but no peppers. As soon has it got warm enough I took them outside and with the heat and humidity we have had this summer MAN!!! do I have the peppers now!! Growing in a 5 gallon bucket on my patio. I really enjoy them, but have so many, I don't know what to do with them. Can they be frozen, dried. what's the best way to keep them?

          2. re: gordeaux

            By now you probably have acquired and cooked with the FRESH Ghost Peppers. I actually grew mine in MN! A long process however as these plants take their devilish time. I have yet to try any recipes since I am now wondering if I should? They have had both positive and negative reviews but it is the negative that is holding me back. I may just wind up selling off the peppers for their seeds.

            1. re: CatInHiding

              You aren't kidding. The plants that I wintered over in the house and transplanted in May of 2010 flourished this year. Pods started developing in late August and did not start to ripen until after 15Sep10. I had a good crop from my 4 plants. I had a condiment called 'harissa' using some of the Bhut Jolokia pods using roasted red bell peppers as the base. All I can say about this wonderful condiment is that it has no attack, but an incendiary finish.

              The strangest thing happened to the pods picked green. They started ripening in the house. I saved some of the seeds to determine if they will germinate when the seeds from harvested pods are viable. The seeds are currently drying.

              1. re: ChiliDude

                So, my csa guy in Wisconsin was able to grow / harvest a BUNCH of bhuts this year!
                I made a jerk paste/marinade, and giardiniera.

        2. I ordered a live Bhut Jolokia plant from Hirt's Gardens early this summer. After some TLC and a long wait, my 12-15 green pepper pods have started to turn deep-red. My god these peppers are fiendishly blistering! I have tried some crazy-insano hot sauces before, but still had nothing that compares to a fresh Ghost Pepper!!! I believe I ordered my plant from Hirt's Gardens via E-bay; you can get them through Amazon as well. We had a hotter-than-normal summer here in Portland, Oregon, but I think they would yield more peppers if grown closer to the equator.

          I use the chilies in Indian food, and to scare small children. I have found these peppers are bearable if you slice them very thinly and use them as a garnish.

          1. I live in Austin and after some rain finally, our Ghost Pepper plant has put off about 10-15 peppers! In about a two weeks time! It seems to thrive on this climate! I would recommend cooking them down, which will keep the flavor while also making the flavor a bit more manageable. This pepper isn't messing around!

            2 Replies
            1. re: StephanieHeuman

              Did you get some good recipes for this Ghost Pepper Plant? If so, where can I go to view them? I'm a little afraid to try cooking with them since the pepper is sooo hot. I acquired the live plant from my daughter-in-law. She is growing several.

              1. re: CatInHiding

                How about substituting them for the habaneros in your favorite spicy dish? (adjust the quantities as needed).

                If your heat tolerance isn't high enough, you won't be able to use enough of these to taste anything more than the heat.

            2. Not to be taken lightly, the ghost pepper carries with it the awesome responsibility of over one million scoville units. Tread lightly my friend. The orange habanero is a mere 150k.

              1. This pepper is also known as Naga. I have had it fresh, once, many years ago at a restaurant in Jackson Heights, NY where they had been brought to the dinner and given to the chef...the impact is different than the dried version. The latter gives a rattlesnake bite--but it leaves quite quickly, assuming you are sparing...the former was drug-like in its effect: not so much heat as a dizzying effect, with what felt like an eruption of water blasting out of the scalp. The owner, came over to use and shook his head, smiling. "Oh gosh, they are hot, oh gosh."

                2 Replies
                1. re: penthouse pup

                  Well, I have to wonder about that blasting effect in your head. IF you had Ischemic's disease it probably cleared it up! ha (Ischemic's Disease is the narrowing of the arteries in your head - of which I'm sure they were blasted open).

                  1. re: CatInHiding

                    I would absolutely give them a try: why not make a vindaloo, or conventional curry (with plenty of
                    raita on the side--use full fat yoghurt, too so that you can deal with the possible after-effects.) I didn't realize they can now be obtained to be grown...will try it next spring...

                2. Also - and this should go without saying, but I'll say it anyway - be very, very careful in handling them. Wear gloves, wash well afterward, and test your fingers on your tongue to make sure there's no lingering heat lest you risk accidentally touching your eyes (or, god forbid, other sensitive membranes). Enjoy!

                  1. Weaponization sounds like a good use.

                    1. They are also known as the bih jolokia, which means "poison pepper" and are used by indigenous personnel in northeastern India to repulse pachiderms. Just grow a few bih jolokia plants on the periphery of your plot and you don't have to contend with elephants.

                      As for using dried bih jolokia, why not make an infused vodka? Youre martinis would be murder.

                      1. I know this is an old thread, but if anyone is still around who wants to buy seeds to grow their own Bhut Jolokia/Ghost Peppers, here is an extremely reliable source:

                        1. "what to do with them?" BE CAREFUL!

                          1. At my neighborhood butcher and hot sauce purveyor (north of Seattle) I saw a jar of 'Plum Crazy' hot sauce, which contains ghost peppers. According to this article they makers attempt to use the flavor of the peppers without making the sauce exceedingly hot. i haven't sampled it.


                            1. "Ghost" chili is an American term for what are called jolokia's in India and naga chilies in Bangladesh. I grow them. There are several forms of jolokia. Bih jolokia are smaller, bhut jolokia's are larger. Bhuts come in red, yellow, and chocolate varieties. These are not chilies to be messed with- they are intensely powerful. I fing that the yellow ones are a bit milder..on habanero levels. The chocolate ones may be the hottest. I actually give away most of mine. When I use them, I cut out the seeds and ribs, then toss them in a dish for maybe 5 minutes max, then remove them. Even then, the dish is at my limits of tolerance...beyond my wife's limits. (She has forbidden me to cook with them again..) Unfortunately many of jolokia's aren't pure...lots of mislabelling and intergrades. My peppers this year gcame from Asiasgarden on Ebay. I got everything in the assortment, but they weren't labeled correctly. And there were many intergrades....particularly with the seeds labeled 7 pot and chocolate bhut jolokia.

                              3 Replies
                              1. re: EricMM

                                From left to right- yellow bhut jolokia, chocolate bhut jolokia, trinidad scorpion, 7 pot, congo black habanero, "naga morich" (presumably bih jolokia). The chocolate bhut jolokia is the hottest, followed by trinidad scorpion. The habanero is actually the mildest.

                                1. My brother bought seeds 2 years ago. He and a horticulture friend planted them 2 years ago. They are now fully grown mature and the peppers are ripe. As it is right now, there are over a thousand peppers ready to be picked. That's from only about 6 plants. They are like small trees! What do we do with them now. Any recipes for a hot sauce that can be used. We have already eaten some. Damn!!!!does not even come close. We eat food that is extremely hot. These will absolutely leave you breathless if not violently ill. I thought we were going to have to bring my brother to the hospital there for a while. We have either the *trinidad scorpion or the 7 pot* peppers. They look a lot like both.

                                  1 Reply
                                  1. re: darkk

                                    Try chopping them up along with some garlic, red bell pepper and carrots. Briefly simmer them In some vinegar with a little sugar. Toss them in a food processor until liquified, put it in a jar. There's your hot sauce. Trinidad Scorpions and 7 pots are more flavorful than jolokias. The scorpions are as hot as jolokia's, or at least really close...7 pots a little less hot.

                                  2. oh gawd, i just bought a pack of these, fresh, today, about 10 chilis for $.99! now i'm afraid to do anything with them, although one of the posts above about putting them in something for a few minutes and then tossing sounds the sanest. or jerk chicken. but i'm now scared! anyone since these posts done anything remotely edible with them??

                                    7 Replies
                                    1. re: mariacarmen

                                      Seriously, jerk marinade / paste. It keeps in the fridge. The heat mellows. I am absolutely addicted to it. Stop being scared and make delicious food!

                                      1. re: mariacarmen

                                        Mariacarmen, where did you buy them? I believe you live in the Bay Area, as do I, and I would love to get my (gloved) hands on them.

                                        1. re: srr

                                          i got them in my neighborhood, at Evergreen Market in the Mission, on Mission St., between 21st and 22nd. they had quite a few bags left.

                                          1. re: mariacarmen

                                            Thanks! I'll check it out in the morning.

                                            1. re: srr

                                              when you are facing the store on the outside, they're to the left, where the other peppers - jalapenos, serranos, etc., are. i was just there, there were at least 6 packs there.

                                        2. re: mariacarmen

                                          Freeze the ones you can't use right away, and experiment. Leave them whole, but with seeds removed, so they can be taken out of your dish easily. Leave them in your food for a very short time to start with...2-3 minutes. If that's not hot enough for you, leave them in for 5 minutes the next time. Its a matter of getting adjusted, finding out how much heat they provide and how much you enjoy/tolerate. They are also variable. The yellow ones, even though they have the same shape as regular bhut jolokia's, are no hotter than an ordinary habanero, in my experience. The dark chocolate ones though.......whew!

                                          1. re: EricMM

                                            thanks! i'll try this and the jerk marinade suggestion above. mine are all red.

                                        3. In less than 2 yrs this pepper has been toppled - by the Naga Viper, bred by an English pub owner.


                                          1. I just ordered a couple of starter kits of these from ThinkGeek.com. They came in a little soda can with instructions for under $5/each.

                                            1. can I buy these in Los Angeles?

                                              1. I put the fresh ones i bought in a jar with vinegar to keep them until i got around to using them. then i made a Bolivian salsa with one. i used a whole one, seeds removed, and it was perfectly fine, not super hot. not even very sniffle-inducing. i did take a tiny speck of a piece and put it on my tongue and it did burn for about 15 minutes, so i can see where a mouthful of just the pepper would kill, but in the salsa it was almost mild. salsa was 2 toms, sprig of parsley, sprig of cilantro, one onion, 3 cloves garlic, good amount of salt, and the ghost pepper, all blended together.

                                                3 Replies
                                                1. re: mariacarmen

                                                  I don't think you were sold Ghost Peppers. They were probably mislabeled. I just bought a dozen fresh on ebay and they were around $30.You paid 99 cents per pound? They are so hot that when i touched one to my tongue it continued to heat up for 20 minutes. I started to get concerned that my mouth would blister. It eventually subsided. They look a little like a misshapen red habanero.

                                                  1. re: oatmeal6

                                                    that's exactly what mine looked like, and like i said, touching a piece on my tongue, it did burn for about 15 minutes - same description you gave - and as i said above. i don't know why they are so cheap (tho i don't know why any pepper would be that expensive!) i bought them at my local little latino market. i suppose it is possible whoever is packaging them is doing so under a false name.... but that little speck on my tongue was hotter than any habanero i've ever had. it was only in the salsa, seedless, that they were not overly unbearable.

                                                    1. re: oatmeal6

                                                      I ate 5 ghost peppers the othernight. I indeed got blisters on the inside of my lips. Love them!!!!!!

                                                  2. I have tried to grow ghost peppers and failed but i am going to retry this march since i live in Florida. I have found a website (listed below) that sells 10 seeds for 1$ so u can grow them for yourself. http://eataghostpepper.com/home.html

                                                    2 Replies
                                                    1. re: ghostAddict

                                                      Be careful. A lot of these seeds are from peppers that may have been pollinated by other chiles. While the mother plant may have been a jolokia, the other parent could be anything. My seeds this year came from a guy who guaranteed that his seeds were true. Many, if not most, came out as mongrels. Good, hot peppers, but not as advertised. When I contacted the supplier, he suddenly didn't seem to get my emails.

                                                      1. re: EricMM

                                                        I see what you mean, but if thats the case with the seeds im going to be ordering soon the supplier lives in my city in fact he live no more then a 5 minute drive and i can get my refund. But this supplier seems to be trust worthy so far.

                                                    2. One piece of advice to add for any who find this thread:
                                                      Whatever you make with them, do NOT use hot water when you wash out the dish!!

                                                      2 Replies
                                                      1. re: eclecticsynergy

                                                        What happens if u use hot water to wash out the dishes???????

                                                        1. re: windwalker1212

                                                          The steam acts like pepper gas in your kitchen.

                                                      2. I harvested over 200 peppers from just 2 plants (first time growing them). I strung some up, ristra style, to dry--I'll crush 'em after they're crunchy for use in Indian cooking. Also vinegar-ed some, gave away bunches, but still have probably 75 fresh ones to deal with. Prolific little buggers!

                                                        1. Is it still as hard for many people to find starter plants or seeds? I found a nursery about 3 miles from my house that has 2 foot tall plants for 3.99. Very reputable place in San Fernando Valley in SoCal if anyone in the area is looking let me know I'll give you the info...anyone in the area know where to find Trinidad Moruga Scorpion plants?

                                                          1 Reply
                                                          1. re: UniqueGastronomy

                                                            I wish I could have purchased plants because I started from seeds that I got from Pepper Joe's, but most of them died when they were about 2" tall. I still have 1 plant left so I am very eager to taste them.

                                                            I'll probably eat a few of them in the fresh form and them make hot sauce with the remainder if they are too hot to eat.

                                                          2. Good Morning All,

                                                            I grew my first plant this year in Michigan and got over 100 pods. I have attached a photo. Also, I made a batch of the jelly from an attached recipe, and did not feel it was tight enough. Is there a trick to making it thicker.


                                                            2 Replies
                                                            1. re: ghostlover

                                                              It's pretty easy to fix runny jelly. Here's the link to the instructions: http://www.kraftrecipes.com/recipes/r...

                                                              1. re: GardenRiot

                                                                Or make your own pectin base from green apples and a lemon - when I do this I have to be careful that my jam/jelly isn't too firm.

                                                            2. Hello everyone.
                                                              Thanks for the information about Dried Ghost Chili.
                                                              i will like to get some, i looked on this website:

                                                              what you think, is it good?

                                                              1. On a side note, bhut jolokia (the "ghost" chili) has been surpassed as worlds hottest for a few years, first by Naga Viper, then by Butch T (a variety of Trinidad Scorpion), both around 1.5 million su. The current record is Trinidad Moruga, another variety of Trinidad Scorpion...topping out at 2 million su! I started my seeds the other day..........

                                                                1. These things Scare me - I have a bottle of Dave's Ghost Pepper Sauce... I love hot food, but I put literally one drop in a can of chilli (my go to junk food). and it's nearly inediable due to the heat!!

                                                                  It does have a great flavor - very fruity but sooo dang hot. These things scare the hell out of me:-).


                                                                  1 Reply
                                                                  1. re: sparky403

                                                                    That is my favorite of all the Dave's sauces.

                                                                  2. A local (Detroit area) salsa maker, Maria's, makes tremendous Smoked Ghost Pepper salsa. Fiendishly hot and incredibly flavorful. They advocate cooking with it (e.g., putting it in mac and cheese) but I am a heat/pain/flavor fiend and eat it on corn chips, or chips with a bit of cheese melted onto them (then I do the dance of happy pain and drink some milk to stop my mouth tissues burning.

                                                                    So, salsa to be used carefully and in cooking?

                                                                    1 Reply
                                                                    1. re: HillsofBeverly

                                                                      I think of Dave's as the "everclear" of hotsauce! a couple of Teaspoons in big batch of chill would easily replace a full bottle of Tabasco. It's great for that.

                                                                    2. I like to take a fresh ghost pepper, chop it coarsely and mix it with sweet, fresh melon chunks. It's terrifically hot and invigorating for a summer breakfast.

                                                                      1. In November I used the oven dried pods that I bought online in Chili for a Cookoff we had at my office. I took first place out of 20 entries. The Chili tasted amazing all the flavors popped then after a few seconds the ghost pepper kicked in and the chili was extremely hot but never killed the flavor of the chili. However the heat stayed with you for 15-30 minutes and inside your body there was a warmth from the chilies. All and all it was awesome.

                                                                        1. I hope this is an OK place to put this question: I'm not very adventurous when it comes to the Scoville scale, but I want to try a recipe for Caribbean salt cod fritters, and I have heard that a Scotch Bonnet (Habanero) is sine qua non for the right flavor. Is there a way to mitigate the heat while retaining the taste? (I already know I'm a wuss, so please just help, don't criticise.)

                                                                          10 Replies
                                                                          1. re: PesachBenSchlomo

                                                                            Sweet will always mitigate heat. Does the recipe involve a sugar? If noy, can you add some? Maybe coconut sugar?

                                                                            1. re: MGZ

                                                                              Hay @MGZ,
                                                                              Coconut sugar, where abouts would one purchase this?

                                                                              1. re: FoodMagpie

                                                                                I get it from our local health food store. I would think it wold be available at most "natural" food stores. Maybe someone else might know if Whole Foods carries it?

                                                                            2. re: PesachBenSchlomo

                                                                              Dairy (milk, yoghurt, cream), sugar, and coconut (freshly shredded coconut, coconut milk or cream) help to lessen spice levels.

                                                                              1. re: PesachBenSchlomo

                                                                                You could always use rocotillos. I haven't seen them lately, but they used to be sold in markets simply as "Spanish peppers". They look like smaller, squashed Scotch Bonnets...actually, very much like pattypan squashes. Mostly sold green, but some would always be orange or red. Very fruity and aromatic, just like habanero/scotch bonnet, but with only minimal heat. In fact, no heat if the seeds are removed.

                                                                                1. re: EricMM

                                                                                  Aji Dulce peppers also fit that description(may be the same pepper). fairly easy to find if you have Puerto Rican or Caribbean grocery near by. Also easy to get seed on the web.

                                                                                  1. re: chefj

                                                                                    I think your right. They are either the same or minimally different. Both peppers seem to come in hotter versions, but the ones I see sold in stores are almost heat free, definitely heat free with insides removed. I have seen seed catalogs offering a minimally hot variety of habanero also.

                                                                                  2. re: EricMM

                                                                                    Hey, thanks! And if I can't find them I will try the experiment of removing the seeds from a habanero. That oughta help some. I have the salt cod soaking as we speak. I want to try to make these tomorrow.

                                                                                    1. re: PesachBenSchlomo

                                                                                      It is really the whitish Ribs (Placental Tissue) that hold the Seeds that you want to exclude (of course this eliminates the Seeds as well) especially near the Stem.

                                                                                      1. re: PesachBenSchlomo

                                                                                        Boy did I surprise everyone yesterday....made guacamole (goes surprisingly well with matzoh), and took one of my homegrown habanero's from the freezer...a smaller one, as I didn't think people would want it too hot. But....I made a mistake. I actually took a smaller Butch T Trinidad Scorpion (1.5 su!). Despite the blowaway heat, everybody seemed to like it.....

                                                                                  3. When we were in Bermuda a street fair was selling jars of ghost pepper jam. We added small spoonfuls to cream cheese dip and it was just the kick we wanted.

                                                                                    I bet you could make ghost pepper jam out of the dried pretty easily.

                                                                                    1. One of my Co workers ground a whole dried ghost pepper with seeds and put half in a Bloody Mary for him and half in a bloody mary for his friend. He said it was good and really hot. I haven't tried yet but looks like I will in the near future.

                                                                                      2 Replies
                                                                                      1. re: HumpUSN

                                                                                        Oh my, i've only just started drinking bloddy mary's and this tip sounds amazing. Think i'm going to have a go tonight!

                                                                                        1. re: FoodMagpie

                                                                                          Let me know I am sure it will be awesome.

                                                                                      2. I've been lucky enough to find a local grocery store (A&P in Wall) that carries fresh Ghost Peppers. Consequently, I have had a chance to experiment with the little bastards for a coupla weeks now. Some of the highlights:

                                                                                        As noted before, chopped peppers and fresh melon chunks.

                                                                                        Toasted English Muffin, buttered, and spread with Peach Allfruit and minced Bhuts.

                                                                                        A super thin ring on each of the four quarters of a hard boiled egg.

                                                                                        Mash one with the side of a knife and add it to a marinade for pork or chicken.



                                                                                        Another use for a smashed chile is to add it to a bone-in pork roast braise. The meat is then used for tacos, nachos, etc.

                                                                                        Also, I have come to appreciate taking two minced Bhuts, half a clove of minced garlic, an equal amount of minced ginger, a pinch of salt, and a dollop of peanut oil, mixed into an almost paste like substance. Use as you see fit, but use a very small spoon when you do. I put some on a coupla mediocre Egg Rolls last week and it was a whole new experience. Bonus, it keeps well for a while.

                                                                                        1. I still have some dried ghost peppers from growing them last summer. When they were fresh, I used them in a variety of Indian dishes, but then decided to make ghost pepper jam. Sweet and fiery, really good with roasted or grilled meats.

                                                                                          Last month, I crushed one of the dried ones and for another dish, rehydrated one. Got a brainstorm & used the "infused water" as part of the liquid for cooking rice--perfect amount of extra heat and flavor.

                                                                                          2 Replies
                                                                                            1. re: MarkhamDee

                                                                                              Nah. I sort of followed an on-line recipe for habanero jam, which I've made before, too. In fact, used the last of the ghost pepper jam last weekend as a grilled chicken glaze. Thai neighbors raved about it.

                                                                                          1. Since this posting has been resurrected, I thought I'd put my 2 cents in again. It has been 4 years since the last time I did that.

                                                                                            For the past year I've been making a puree with rehydrated pasilla, guajillo and ancho chiles. This puree fills a 26 oz. recycled wide-mouth glass peanut butter jar. To the rehydrated chiles, 3 defrosted bhut jolokia (ghost pepper) pods are added along with some olive oil and a little vinegar. The vinegar acts as a preservative. Just 3 pods are enough to set the house on fire.

                                                                                            I use an immersion blend to make the puree in the recycled jar. There is less loss of puree to clean up by making it directly in the jar in which it will be stored. The puree is refrigerated and it lasts for months due to the vinegar.

                                                                                            One time I made this puree without the vinegar, and mold formed altho the puree had been in the fridge. Just a little vinegar does the trick.

                                                                                            The puree is used in chili, minestrone, and some tomato sauce. I apologize to those of Italian descent, but to me it is SAUCE, not GRAVY. My wife of 53+ years, and of Italian descent, and I are still fighting the SAUCE-GRAVY war. I miei antenati non erano italiani (My ancestors were not Italian).

                                                                                            Vivi, ama, ridi e specialmente mangia bene...buon appetito!

                                                                                            8 Replies
                                                                                            1. re: ChiliDude

                                                                                              The "defrosted" piqued my interest: how did you freeze 'em, and what's the texture post-freeze? Very innovative.

                                                                                              1. re: pine time

                                                                                                I usually do not wear gloves when I prepare chiles. I take a pair of kitchen shears and cut each ghost pepper pod lengthwise while I hold onto the stem. Sometimes I remove the seeds, but not always.Then I remove the stem.

                                                                                                A thin strip of saran wrap, about 3" to 4" wide, is torn from the box and laid flat on the counter. Using a pair of forceps from a dissecting kit, each chile half is laid on the saran starting at one end. One half pod is covered and rolled. Then another half pod is laid on the saran, covered and rolled. This process continues until a given length of narrow saran is filled. By doing this process each pod half can be removed individually after having been frozen in the fridge, unrolling the saran and removing as many pod halves as desired.

                                                                                                The rolls of saran wrapped pods are inserted into plastic sandwich pockets as many rolls as will fit. The flap of the sandwich pocket is tucked in. The filled sandwich pockets are put in recycled plastic supermarket containers which at one time were filled with salads or other comestibles.

                                                                                                The defrosted texture is mushy because the pods have thin walls. However, the pods are going to be mashed up with the immersible blender anyway. Sometimes I mince the mushy pods with a Chinese chef's knife when only the ghost pepper pods are used to make chili.

                                                                                                I hope the explanation is clear.

                                                                                                  1. re: pine time

                                                                                                    Never thought of it that way...ROTFLMAO!!!

                                                                                                  2. re: ChiliDude

                                                                                                    I just drop 'em into a ziplock bag and pull out what I need whenever I need it. I do the same thing at the end of the season with any of the chiles I grow, after I separate out what I want to dry. It's obviously a lot less work.

                                                                                                    1. re: MGZ

                                                                                                      Where is it that you store the pod filled ziplock bag? Before my current storage method, the frozen pods stuck together.

                                                                                                      1. re: ChiliDude

                                                                                                        I just keep 'em on the freezer door. I've been doing this for many years with several different kinds of peppers and never had much problem with 'em sticking together. Two thoughts - Make sure the chiles are completely dry and don't overcrowd the bags.

                                                                                                        1. re: MGZ

                                                                                                          At the present time I have a mixture of cultivars in the freezer in single servings stored in sandwich bags with the flap inside. The sandwich bags on in zip freezer bags.

                                                                                                          It's only the thin walled ghost peppers that I store as described in the previous posting.

                                                                                              2. Since this thread has been brought back, I thought I'd mention that I am currently harvesting my Trinidad Moruga chilies...the current record holder at 2 million su. How do I use them? Very carefully!

                                                                                                2 Replies
                                                                                                1. re: EricMM

                                                                                                  I envy you. We have had miserable weather for growing chiles this summer. I have one TMS plant in my small garden that is developing very slowly. I'm hoping to get at least one pod for the seeds to be used next year.

                                                                                                  I suggest that you get some dried chiles like pasilla, ancho, and/or guajillo. Rehydrates them after removing the stems and seeds. Make a puree of the rehydrated chiles along with a little olive oil and vinegar (as a preservative) using a immersible blender. Add a fresh TMS to the puree and blend it in well. The puree can be stored in the fridge for a few months without getting moldy due to the inclusion of the vinegar.

                                                                                                  The puree can be added to stews, tomato sauce for pizza, and of course, to CHILI.

                                                                                                  Buon appetito!

                                                                                                  1. re: EricMM

                                                                                                    If you wish to have a sweeter tasting puree, get some red bell peppers, and roast them after removing the stems and seeds. Remove the charred skins and again make a puree adding at least one TMS to the puree along with the olive oil and vinegar. A little Kosher salt, which is a less saline than table salt, would also act as a preservative.

                                                                                                    I am a glass jar saver. I have made such purees using an immersible blend in a recycled wide-mouth 26 oz. peanut butter jar after the jar has been washed. The reason for this method is that there is less loss of the puree due to less clean up. Only the blender needs to be scraped with a spatula and then washed. One loses more of the puree in cleanup when using a food processor.

                                                                                                    In bocca al lupo (Good luck in Italian)

                                                                                                  2. Ghosts/Joloklas are too hot for my chili.

                                                                                                    But has anyone ever made a spray out of them to repel deer?

                                                                                                    6 Replies
                                                                                                    1. re: DonShirer

                                                                                                      I've tried them for squirrels...not much good after a day or so, unless mixed in with oil, which then looks really gross. The trick to using jolokia's, scorpions, and T. moruga's in a chili is to just cut off the top, and add the bottom (without seeds/placenta) whole. Leave it in for just a few minutes while it cooks, then discard. The heat can be much more easily controlled that way. A few minutes less for a milder chili (or stew), a few minutes more for hotter.

                                                                                                      1. re: EricMM

                                                                                                        Why use uber hot chiles if you don't want the heat? I mean, if you're going to the trouble of removing the heat of the ribs and timing how long the peppers stay in, why not use a tamer chile? Jolokia's and Scorpions have less flavor than Habaneros, which are a lesser capsaicin jolt. Maybe stick to serranos or something and save the trouble?

                                                                                                        1. re: MGZ

                                                                                                          Because I can't grow the world's largest pumpkin, I may as well grow the world's hottest chili.

                                                                                                            1. re: MGZ

                                                                                                              Actually, I also grow small Asian chili's which I dry, and cut up fresh to use on pizza's. I also grow habanero's (but not this year) which I usually add to salsa and guacamole. I freeze the extras...which led to a very interesting guacamole I made this spring for the entire family...I thought I was putting in a whole habanero...instead, I put in a whole Butch T Trinidad scorpion......

                                                                                                              1. re: EricMM

                                                                                                                I'm jealous as I am having a terrible time with my chiles (Bulgarian carrots, Habaneros, Jalepenos, and Thai birds) this year. Weather at the Shore has not been friendly - too much rain, I guess. I'm most disappointed by the Thai peppers as I really enjoy them while they are still green and can rarely find them in stores at that stage.

                                                                                                                As to that guar, I'm in!

                                                                                                    2. I bought 4 Gallons of the Bhut Jolokia Capsacium, $320.00, total, for my Restaurant, Wings, BBQ sauce. !,400,000 on the Scoville scale. It almost knocks people out. Had a couple the other day, get a 2 oz. portion container of it to try, they sipped it like it was Pepsi, no visible reaction, I was impressed!

                                                                                                      1. I have a prolific plant in San Diego and looking for ideas. So far, I'm doing a bunch of "hot carrots" and infusing with vodka for Bloody Marys with a kick (big hit by the way). I've had ghost pepper sea salt that I'm going to experiment with. But way more peppers than ideas... I handle any spice - snack on these peppers raw. What super-spicy ideas do you have?

                                                                                                        1 Reply
                                                                                                        1. re: smoothio

                                                                                                          Also in San Diego, so I guess ghost peppers love our climate, 'cause I got more production than I wanted, too. I ended up drying nearly 100 peppers--strung 'em up like pepper ristras. As I've written above, also made 'em into jam.

                                                                                                        2. Growing my own bhut jolokia peppers and looking for a recipe for ghost pepper salt. can you help me?

                                                                                                          1 Reply
                                                                                                          1. re: dannynascar99

                                                                                                            The only way I know is with dried Peppers.
                                                                                                            Dried Peppers in Coffee Mill, Pulse till coarse Powder add coarse Salt pulse again till homogenized.