BHUT (BIH) JOLOKIA
Ghost Pepper
ROF 2004
Bhut or Bih Jolokia, botanically known as Capsicum chinense jacquin, is extensively grown in the northeastern region of India, predominatly in the states of Assam, Nagaland and Manipur. It is also known by other names such as Ghost pepper, Bih jolokia, Borbih jolokia, Naga jolokia, Nagahari, Naga Morich and Raja mirchi to name a few. We can only speculate why the Assamese call it the "Ghost Pepper", Bhut Jolokia.
Recently, the Bhut Jolokia chili pepper was officially recorded in the Guiness Book of World Records as Worlds Hottest Pepper lab tested at 1,001,304 Scoville Heat Units.
Dried, crushed and shipped in double sealed 40 gram packs of crushed 100% Bhut jolokia. More than 1200 grams of fresh Bhut jolokia pepper are required to make just 100 grams of dried Bhut jolokia.
WARNING! We recommend that this extremely hot pepper be dispensed in a good quality pepper mill. It is not recommended that you spoon or causally shake this pepper on your foods, the heat is hard to control without a mill or grinder and you could quickly learn the painful meaning of our company name.
Bhut Jolokia Hot Sauce "under testing"
Ingredients we're currently experimenting with:
1* bhut jolokia NOT THE WHOLE THING
4 habaneros (no stems, dried or whole)
1/2 cup finely chopped onion
2 Cloves of garlic, finely minced
1 1/2 Tbs vegetable oil
1/4 Tsp. ground cumin
1/3 cup white or chili-fused vinegar
pinch of salt & black pepper
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so far this combo is working fairly well, if you use too big of a pinch of dried bhut jolokia it makes the sauce too hot,
(the problem with having it too hot is that if you intend to cook with it, you cant use much of it and thus it cant get evenly distributed throughout the meal, and if you use enough of hte sauce to distribute, itll be too hot to eat)
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Product Warning!!!
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When handling the Bhut Jolokia:
WEAR GLOVES
CLEAN HANDS THOROUGHLY
DONT TOUCH ANY BODY PARTS(esp face)
USE A VERY SMALL AMOUNT (of the pepper)
*This pepper is extremely hot and if not used moderately will entirely ruin your dish by making it to hot to eat! (its not just called the worlds hottest pepper for the heck of it)
* for this recipe you will be using a very small amount of the bhut jolokia pepper, it is advised that you read the warnings before continuing
*the best way to use this pepper (that we have found) is the following:
cut 1 bhut jolokia down one side
remove the stem with a simple cut near the base of the stem, or by cutting off the top of the pepper
dehydrate it in a dehydrator or in the sun
[do not dry on metal]
once dried,
place in a baggy and crush with a rolling pin
OR place in a coffee grinder (recomended)
its advised you dont use a grinder youll be
using later on for actual coffee
now you should have a fine powder to use, place this in a few baggies or a resealable container.
for this recipe just a small pinch is used and we mean SMALL PINCH (its best to just use a knife and take a small amount out of your container of crushed pepper with this)
[avoiding any skin contact is best]
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Directions
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Put all of the ingredients in a blender on high, blend until smooth. Add the sauce to a sauce pan and bring to a boil. Reduce the heat and simmer for approximately 15 minutes
We are currently fine tuning this crazy hot sauce, please check back later and hopefully we'll have the recipe up then. if you wish, you can mess around with the ingredients list, change a few things around and if you like it please tell us what you did
