Ghost Pepper suggestions

I've used them to make my own brand of hot sauce, dried some and crumbled them up for pepper flakes, made lots of pepper jelly with them too, and of course pickled them and used them in pickling other vegetables. They go well with okra and green beans and also used some in my pickled medley of carrots, onions, celery, garlic and cauliflower to give them a bit of a kick in heat.

I've also done pickled eggs and chopped some in the jar to kick them up a notch too.

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How did you do the hot sauce?

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I put the peppers whole in a blender, seeds, pith and all. Everything except the stem end greenery that is. To that I add onion, garlic, lemon juice, a good helping of salt, vinegar, mustard seed, a bit of parsley and blend it until it is very smooth. You can add as much vinegar as you want depending on how you want it to pour.

Then I put it in a pot and heat it to cook it down for about 15 minutes over a slow boil. While that is going on, I will get out my canning jars and have them nice and clean and ready to use. Fill the jars to within 1/2 inch to the top and put a seal and screw on lid. Then I put them in a hot water bath where the water is heated to 185 degrees and let them stay in there for 15 minutes before removing them and setting them on a towel on my countertop to cool. As they cool, they will pop and form a vacuum. You can store this in your pantry if you want once it is sealed.


I open the jars as needed and pour the contents into a shaker type container like an old hot sauce bottle or Worcestershire bottle to make dispensing it easier. It can be left out on a countertop or in your pantry. No mold is going to grow in that stuff. If you do refrigerate it, it will be a bit harder to shake out the bottle since it slightly thickens when cold.


ETA: For the hot water bath, get that started before all else and make sure you have enough water in your pot to cover the jars by about 1 inch. Also, add 1/2 cup of vinegar to the water if you live in an area with hard water and lots of minerals in it. This will keep the outside of the jars from clouding as the product cools. I have to do this in N.O. every time I can things.

Hell yes, thank you very much!

Are these the same ones we see on TV shows where the guys are wearing gloves and goggles to prepare chicken wings?

Curious if those are grown in a lab to enhance what is already a crazy hot pepper.

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Are these the same ones we see on TV shows where the guys are wearing gloves and goggles to prepare chicken wings?

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Probably so. I was wearing gloves to cut them and, at first, the smell was awesome - really deep fruity smell. Sneezed my way through the end of it, took the gloves off to clean, put new gloves on, and it still seeped through the gloves.

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Curious if those are grown in a lab to enhance what is already a crazy hot pepper.

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Bought this at a local place as a small plant and it blew up. I'm sure people play with the genetics of these but I have no idea why you'd ever want anything hotter.

Give some to your neighbors

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took the gloves off to clean, put new gloves on, and it still seeped through the gloves.

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I learned a long time ago to always put on 2 pairs of those latex gloves when preparing those peppers just for that very same reason. One pair just doesn't keep the heat away.

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Hell yes, thank you very much!

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Forgot one more thing I do with them. I'll remove the seeds and pith and chop them up in very small pieces. Then put the pieces in a shaker type bottle, add vinegar to the bottle and salt to your taste and let it sit for a couple days before use. This is a great hot vinegar recipe I use to kick up salads or to sprinkle some on a bowl of beans, etc.

When I was a kid growing up in N.O. every mom and pop restaurant had the obligatory bottle of peppers in vinegar on the tables for the diners to use. You don't see that any more.

Fermented hot sauce is where its at. Here's my thread on some I made, though I used habaneros: Hot Sauce

If you do pepper jelly, I've done some in the past with ghost peppers that I mixed with apricots. Hands down the best pepper jelly I've ever made.

My ghost pepper plant has looked like shite all season, but I noticed last week it had finally started fruiting. So much fruit that it looks like it's making up for lost time.