Sriracha, the ubiquitous Asian hot sauce made from red jalapenos, is probably the most popular hot sauce in the U.S. right now. Huy Fong Foods, the company that makes it, sold 20 million bottles of it last year and also manufactures its own version of sriracha (called “rooster sauce”) along with other Asian sauces, such as their very popular chili garlic sauce. But the flavor of sriracha is mild compared to some of the other spicy hot sauces out there.
Some people like heat so much that they create their own homemade versions of hot sauces with ghost peppers and post them online. Ghosts are one of the hottest types of peppers (coming second only to Trinidad Scorpions) and are not for amateurs when it comes to spice. Luckily for those who enjoy a good kick in the mouth with their food, there’s no shortage of people who share this love and have posted their recipes online for all to see.
Here are five spicy ghost chili recipes that will make your eyes water and tongue burn:
With over a million Scoville heat units (SHU), ghost chiles qualify as one of the world’s hottest peppers. But that doesn’t mean they aren’t delicious! Here are five recipes to prove it:
1. Ghost Chili Pickles
This recipe comes from Michael Natkin, author of Herbivoracious and co-owner of Herbivore Clothing Co. His pickles capture the fruitiness of fresh jalapeño peppers, with the added kick of ghost chiles.
2. Thai Chili Garlic Paste
Some people use their ghost chiles raw, but in this recipe from Chef Jeremiah Tower, the chiles get cooked down and mellowed out by a number of different ingredients. The resulting paste is perfect for adding a little heat to sauces and marinades.
3. Stuffed Peppers With Charred Corn and Ghost Chile Cream
Chef Dave Beran at Next creates a dish that features an array of flavors, textures and colors all in one dish—sweet corn kernels, crunchy fried onions, tender peppers and spicy ghost chile cream sauce—plus it looks gorgeous too!
4. Grilled Watermelon Pickles With Chile-Lime Salt
These grilled watermelon rind pickles from chef Hugh A
Ghost Chili is one of the hottest chili peppers in the world, with a heat level at 1.0 on the Scoville scale (the measurement for a chili’s “heat”).
Ghost chilis are also called Bhut Jolokia or Naga Jolokia. It is a chile pepper that originates from India but today has spread to many other regions of Asia and is used in traditional cuisine in India, Nepal, and Bangladesh.
Based on the Scoville scale, ghost chili is approximately 400 times hotter than a jalapeno pepper and 150 times more spicy than Tabasco sauce.
Ghost chilis are reputed to be hotter than habaneros, which are used to make pepper spray. They are so hot that you should wear gloves when handling them.”
Ghost chili (Bhut Jolokia) is a chili pepper that is believed to be the hottest chili in the world. It is closely related to the Red Savina habanero and it’s also known as Naga Morich, or Nagahari.
It’s used in Indian cuisine, especially in Goa. The chili grows wild in Assam, West Bengal, Tripura, Manipur and Nagaland; it is cultivated mainly in Mizoram and Sikkim. Although its origin is unknown, it was introduced to India by Bengalis immigrants from Bangladesh.”
This blog is dedicated to all the spicy food lovers out there! We will share some of the best spicy recipes. Chili peppers contain capsaicin, a chemical compound that stimulates nerve cells in the nose, which can cause one to feel a burning sensation. Capsaicin is what makes chilies hot. The Scoville Heat Scale was invented by American pharmacist Wilbur Scoville in 1912 as a means to measure how hot chilies are by diluting them with sugar water until participants could no longer detect any heat. The scale range is from 0 (no heat) to over 3 million (yes, you read that right 3 million) units. Those ghost chili peppers weigh in at 1,001,304 Scoville Heat Units (SHU). That makes these little pods about 2-4 times hotter than habaneros and 10-20 times hotter than jalapenos.
It goes without saying that these little suckers pack a punch so if you’re not accustomed to crazy-hot food then perhaps start out with something like poblano or serrano peppers instead of jumping right into the fray with ghost peppers. You never know though, you may just discover that your taste buds are tougher than you think and you’re ready for more!
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It is a good idea to get familiar with the different kinds of chili peppers. Chili peppers are often used in many spicy dishes and sauces. Even though the taste of chili peppers may seem too hot for some, it becomes one of your favorites.
The habanero, jalapeno and serrano chili peppers belong to one species of chili pepper plants. The species is Capsicum Annuum. There are also some varieties like the Anaheim, Cayenne and Texas varieties which are also part of this species.
There are many other types of chili peppers that belong to other species: Capsicum Chinense, Capsicum Baccatum, Capsicum Pubescens and Capsicum Frutescens. These different types of chili peppers have a distinct taste compared to those that are classified under the same species as they have a different taste and level of spiciness.
The most common type of chili pepper is the jalapeno pepper which has a high level of spiciness and is mostly used in Mexican recipes and dishes. It is usually green in color but can also be red or orange when ripe.
