Dried Ghost Chilies aka Bhut Jolokia

[avaserfi]

Today at the grocer I noticed dried ghost chiles. Being the chile fiend I am I had to grab some. Now I have no idea what to do with them. I was thinking about making my first hot sauce, but that seems too simple. Has anyone cooked with dried ghost chiles before? Any suggestions?

Edited for spelling.

Edited May 16, 2011 by avaserfi (log)

[BadRabbit]

It takes so little to make considerable changes in heat level in a dish that I use it for that purpose alone. If something tastes perfect and I'm afraid something like Sriracha, habanero or powdered cayenne might affect the taste too much, I go for the ghost.

[Peter the eater]

Has anyone cooked with dried ghost chiles before? Any suggestions?

Not yet, but I've got a bunch growing from seed in the backyard greenhouse. If they take of like last years habaneros I'll be overrun, followed by a lot freezing and drying. I've got to think they are way, way deadly hot. I advise caution!

[avaserfi]

It takes so little to make considerable changes in heat level in a dish that I use it for that purpose alone. If something tastes perfect and I'm afraid something like Sriracha, habanero or powdered cayenne might affect the taste too much, I go for the ghost.

Interesting idea. I'm hoping to make the flavor shine which is why I'm leaning toward hot sauce. Since it is my first experience with them I want to show them off .

Has anyone cooked with dried ghost chiles before? Any suggestions?

Not yet, but I've got a bunch growing from seed in the backyard greenhouse. If they take of like last years habaneros I'll be overrun, followed by a lot freezing and drying. I've got to think they are way, way deadly hot. I advise caution!

I love hot and I love chiles (there is a reason I have two tattooed on my arm)! If you get too large a yield, my mailbox is always open. I wish I could get them fresh. Maybe I will try to grow them next year. This year I have serrano and Anaheim chiles growing. My first year trying to grow anything.

[BadRabbit]

It takes so little to make considerable changes in heat level in a dish that I use it for that purpose alone. If something tastes perfect and I'm afraid something like Sriracha, habanero or powdered cayenne might affect the taste too much, I go for the ghost.

Interesting idea. I'm hoping to make the flavor shine which is why I'm leaning toward hot sauce. Since it is my first experience with them I want to show them off .

I love hot chiles and can handle eating whole habaneros raw but I have a hard time tasting anything but heat on Ghost Peppers unless I do a lot of work on them. My suggestion would be to filet them as best you can to remove the membrane, seeds, and veins before trying to make sauce or anything where you want to show off the flavor. The walls are very thin so this is a somewhat difficult process. I also don't really think the flavor of them is all that unique or interesting. They aren't floral like a habanero or deep and fruity like a poblano.

[Alex Parker]

I would try a Ghost chile soup! Just use one, and start with the heat and the raw flavour, then build it up with sweet, and sour, for a manageable bite. Make sure you can still TASTE the chile, not just feel it, and you may be on to something!

alexP

[Piers]

South Asians call them naga chillies and Lamb Naga is delicious, so if you like very hot curries...

[Doodad]

I am growing them this year and curry is where I am looking. And hot sauce. Have to make it outside though.

[Panaderia Canadiense]

Wear gloves to handle them. I grow Ghosts, and I can tell you from personal experience that even just touching the outside of these peppers will coat your fingertips with a phantom layer of capsaicin, which you only notice when you lick your finger to turn a page in the cookbook, or rub your eyes (god forbid).

I use them for curries, aji sauce for my Lojano friends, and to cauterize bleeding wounds in the forest (I carry powdered ghost chili on hikes - hurts like heck but you don't draw a jaguar.)

[HowardLi]

Wear gloves to handle them. I grow Ghosts, and I can tell you from personal experience that even just touching the outside of these peppers will coat your fingertips with a phantom layer of capsaicin, which you only notice when you lick your finger to turn a page in the cookbook, or rub your eyes (god forbid).

You mean go to the washroom...