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Oct 14, 2011 01:02 PM

Proud to present my Bhut Jolokia (Ghost Pepper) crop

I'm so proud of my peppers I almost don't want to eat them!

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  1. Very pretty. Looks like you grew them in containers. That's what I do too. Mine are bit snail-eaten, though. Doesn't affect the peppers, but it does make them less attractive.

    1. Aren't they gorgeous? I've strung up 8 "necklaces" (ristras) of them to dry. How are you using yours? I harvested nearly 2 lbs from 1 plant, and the other plant is just now producing, so I need some tried and true recipes for them! BTW, grew mine in a raised bed, very little care, and no bugs.

        1. Thank you all for your comments, I'm just soooo proud of my peppers that I can't even think of cutting them until I really have to. I actually cut a couple of them and I grilled them ( way hotter than anything I've tried) and I liked the flavour so much that once I cut them I will grill them and freeze them just like I do to my habaneros (got too many to eat them all) I actually took my plants last weekend (really warm temperatures in Toronto ) and it helped them now I can see the little peppers coming out. I love this plant it produces a lot of them and very easy to care! Now let's enjoy them!

          1. Nice looking plants, but those look more like naga morich than bhut jolokia. Not much difference in taste and heat, but you can tell the difference if you grow them side by side. Bhut jolokia are longer, bumpier, and gnarlier with less seeds, while naga morich pods are shorter, fatter, and smoother with more tapered pods. Naga morich are far more productive (probably produce about 4-5x as much fruit compared to bhuts for me), while bhut jolokia leaves are skinnier with more serrated margins and don't set fruit as well because they're somewhat self-incompatible. Where did you get the seeds? I think of lot of people seed pods/seeds of naga morich as bhut jolokia because they're so much more productive and easier to grow.

            I like to use them to make a strawberry hot sauce though. Take a lb of strawberries, about 7-8 bhut jolokia/bih jolokia/naga morich, some ginger, the juice of a few limes, some white wine vinegar, salt, and brown sugar (may have to use quite a bit of sugar if the strawberries aren't too sweet) to taste. Boil everything for awhile, then puree with a stick blender and reduce until you get the right consistency. It's really good on breakfast food and pizza.

            I grow the chocolate and yellow varieties as well, and a bunch of other superhots. Since most of them require a very long growing time I overwinter my best plants in 1 gallon pots and then put them back outside in the spring. Here's a picture of one my overwintered Trindad Scorpions.

            2 Replies
            1. re: StringerBell

              thanks for the strawberry idea! Still have tons of dried bhuts from last fall. Other ideas?

              1. re: pine time

                Yeah I still have a ton too, over a pound. I find them kind of difficult to pair with food. I like the flavor quite a bit, it just doesn't seem to go well with a lot of things, and the flavor kind of overpowers food at times. For instance, they really don't go well with Mexican food in my opinion, different peppers are tailored for different Mexican food and using bhuts can really throw the taste off. Kind of like if you put some sweet Asian chili sauce on a taco, it just wouldn't taste right. Sometimes I grind the bhuts with other dried peppers into powders so that the powders don't have a strong bhut taste but are more potent. Infusing some oil or vinegar with a pod or two is another option. They seem to work pretty well in sweet sauces and glazes.