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Aug 10, 2011 11:51 AM

What to make with bhut jolokias?

They're finally producing...ideas for use? Mr. Pine wants a bhut chutney or bhut pickle, and I have no inspirations. I can't take the degree of heat that he can--ideas on taming them a bit? TIA!

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  1. Brownies.

    I'm thinking that the smoky floral heat will pair well with a nice high-percentage chocolate and the underlying sweetness inherent to a brownie.

    I guess you could make a bhut relleno or a popper as well.

    1. If Mr Pine wants the heat, shouldn't he be doing the preparation? If you aren't careful, even handling them can be painful.

      The best way of taming any pepper is dilution.

      6 Replies
      1. re: paulj

        Mr Pine doing prep would mean a trip to the ER for amputated fingers. He's inept in the kitchen, but I keep him around for amusement. I'll wear gloves, don't worry!

        1. re: pine time

          Gloves, a surgical mask, possibly even goggles. Arm yourself well. I really don't think you can tame these chiles, they overwhelm everything they touch.

          What can you make with them? The hottest thing you ever ate. I vote for poppers, insanely hot sauce and a jar of pickled. Add a dried one, without seeds and ribs, along with a dried chopped pasilla chile to a bottle of vodka, wait a few days, strain and get ready for some really spicy cocktails.

          Here's a few simple ideas and some background info, which you probably already know, from serious eats:

          Good luck and be careful.

          1. re: bushwickgirl

            Looove the vodka idea. Thanks so much. Yeah, seriouseats is a favorite!

            1. re: bushwickgirl

              If you're cooking them do it in a really well-ventilated area and try not to breathe! Have you ever read the poem Dulce et Decorum Est?

              1. re: gembellina

                ... this reminds me of my Indian Chinese cooking, throw the spices in, until they REEK. Then toss in things to cool them down, so they don't burn. [yes, there is a NAME for this technique... forget it though.]

                1. re: gembellina

                  haha nice reference.
                  If you're planning on cooking them at all I'd do it outside, either on a portable burner or a skillet on the grill. And don't expect to be able to use your skillet without spicing things up for a while. I also wouldn't use a cast iron skillet, because the juice could sink in and taint it forever.

                  But seriously be careful.

          2. I'd a search on 'ghost pepper'

            1 Reply
              1. I just made a hot sauce from some of my crop. Its mixed peppers.. jolokia, yellow jolokia (while not supposed to be, I have found yellow jolokia's to be somewhat milder than red...on habanero level. Brown jolokia's however, seem even hotter than red), caribbean red, chocolate habanero, 7 pot, and Trinidad scorpion. Deseeded them, tossed them in the food processor with a few slices of red bell pepper, 2 small carrots, and a garlic clove. When nicely mooshed, I put the mix in a saucepan with vinegar, a teaspoon of sugar, and some salt. Simmered it for about 10 minutes, when it cooled I put it in a jar, in the fridge. Got about a half pint.....if I don't give it away and make more, which I expect, it would easily last me a year. I haven't tasted this batch, but last years batches were great. The red pepper and carrot dilutes the jolokia intensity, and the west indian peppers give it lots of flavor. Its still really hot, but manageable. With jolokia only, it could only be used for delivering heat. As a mixture with other things, I can add much more of the sauce, and get the benefit of other flavors.

                2 Replies
                1. re: EricMM

                  thanks, EricMM--sounds like a perfect concoction. Am also considering a bhut jam--the sweetness might also balance some heat, no?