Bhut Jolokia peppers
After a LONG growing period (inept gardener - me) my Bhut Jolokia pepper plant has finally produced fruit. This pepper holds the Guinness record for being the world's hottest weighing in at over 1 million Scoville Units. I intend to preserve half the crop through smoking and some will be used to experiment with a homebrewed beer with chili. My question for those who have stuck around the post this long is, "What would you do with 30 to 40 scorching hot peppers?"
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
12 Comments:
i'd probably invite my friends to a pepper eating contest
ceforrester at 10:40AM on 07/23/08
If I may ask, what part of the country are you in? How long was the growing process, and did you find it any more difficult than other peppers? We sold these plants at our garden center in Ohio, and I am anxious to hear how they did for people!
Cary at 10:43AM on 07/23/08
make some homemade hot sauce !!!!!
onepercent99 at 11:22AM on 07/23/08
I am in Oklahoma. I ordered seeds from the Chili Pepper Institute at New Mexico State last spring. I tried to grow the plants in containers last summer and they did very poorly. I brought the container in over the winter and grew the peppers under "grow lights" that I typically use to start seedlings in the spring. Over the winter the plants produced a few rounds of buds that I did not take advantage of turning into fruit through hand pollination. I put the plant out too early this spring and almost lost it. It died back from a beautiful 3' round bush to only a handful of green leaves after a late frost.
The plant has recovered nicely. It's produced 5 rounds of flowers of which all have produced beautiful red-orange fruit ranging from 1" to 4" long.
jymbrittain at 11:38AM on 07/23/08
Being so hot, that's a lot of pepper power. That makes for enhancing a lot of curry, chili, pho, ramen, and kim chee/jiggae. As well as for folks who like to put pepper in their vodka and other drinks, like you are doing.
Congratulations on hanging in there and, as tacky as this sounds, seeing your labor of love come to fruition.
Cassaendra at 12:52PM on 07/23/08
how about to enhance a chocolate pie? i've heard of poblanos used for this purpose though they don't give quite the same OOOMPH.
tdr1966 at 2:38PM on 07/23/08
there's a whole article on the quest for the Bhut Jolokia pepper in this month's bon appetit. the woman mentions sometimes they will throw the pepper in whole/uncut to a pot of rice, and then take it out when the rice is done, just leaving the smoky flavor and only some of the heat. thought it was a pretty cool idea.
megannesta at 4:46PM on 07/23/08
Call 9-1-1 and run like the blazes!
izatryt at 6:27PM on 07/23/08
What would you do with 30 to 40 scorching hot peppers?"
Save the seeds and trade them for other pepper seeds. My Bhut Jolokias are ripening this week. Trading some of the seeds for Aleppo pepper seeds which are, as far as I can tell, impossible to buy in the USA (now and then you will find a seed in crushed Aleppo pepper but I don't know of anyone who has had sucess germinating them).
But that doesn't really answer your question does it? I'm considering a regional take on the pepper from Assam: Bhut Jolokia Cranberry Sauce, Bhut Jolokia CrabApple Jelly, Bhut Jolokia Rhubarb Chutney . . .
Trouble is I think one cup of any of it would be a lifetime supply .
DavidinCT at 11:53PM on 07/28/08
I bought a single bhut jolokia plant at the fiery food show in albuquerque
this past march and kept it in a windowsill until late may, when i planted it in my garden. A late frost almost killed it, but to my surprise, it survived, but remained quite small until mid-july. It then hit a growth spurt, and it
now has about a dozen peppers on it. I'm a chile head, but I'm not suicidal, so I'm not sure what I'll do with mine. I'll probably try something with chocolate, since I've enjoyed my habaneros with various chocolate recipes in the past.
tracyg at 12:26AM on 08/07/08
I almost gave up on my plants grown from seeds purchased from New Mexico Chili Institute, so I contacted them and they told me to be patient as the peppers don't like to set fruit at over 93 degrees F temperature. Sure enough as it has cooled down I now have a boatload of beautiful 1-2" peppers popping out everywhere. I tried several location/container/sun combinations, but the most productive version is with three plants grown in an open-topped wooden 12-bottle wine case box in full sun with south exposure. The other partial/full sun solo plants in big clay pots are doing so-so. Everyone at work is licking their chops to get at these bad boys.
onecardaway at 7:54PM on 09/08/08
Can these guys be used while still green?
bogeyman at 5:11PM on 09/24/08