What to Make with Bhut Jolokia, the World's Hottest Chile
A fiery infused oil made with bhut jolokia chile, ideal for adding serious heat to cooked dishes a little at a time.
Prep 5 min · Cook 3 hr · Total 4 hr 5 min · Makes 3 cups
Ingredients
- 1/2 ounce stemmed, dried bhut jolokia chiles
- 2 cloves garlic
- 1 tablespoon white vinegar
- 1 can diced tomatoes with juice
- Salt
- Ingredients
- In a bowl, add dried chiles, and cover with hot water. Rehydrate for 15 minutes. In a blender, combine chiles and 1/3 cup soaking water, and then add garlic and vinegar; purée. In a bowl, add chile purée to tomatoes, and combine.
- Ghost Chile Oil
- Recipe by Jon Wipfli.
- Zest Factor: Hot
- 3/4 cup extra-virgin olive oil
- 2 1/4 cups canola oil
- 1 dried bhut jolokia chile, cut in half lengthwise
Directions
- Heat the oven to 225ºF. Put the oils and chile into an oven-safe dish, cover the dish with aluminum foil, and bake for 3 hours.
- Take the dish out of the oven, pour the oil into an airtight container, and refrigerate it until cooled. If you want the oil even hotter, keep the pepper in the container. Store in the refrigerator for up to 1 month.