Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too. They are about three times as hot as Habaneros.
Unlike most ghost recipes that presume only the heat is important, this recipe brings some flavor to the party. If using only ghost peppers this recipe is too hot for all but the craziest heat fiends. Seriously. A sane way to approach this is to mix in a mild but flavorful pepper (e.g. poblano or anaheim) using one of these two methods:
- Instead of all ghost, substitute a ratio of ghost to mild peppers.
- Make 1 batch with all ghost, and multiple batches with a milder pepper. Blend as appropriate to bottle for your audience. Hotter for the maniacs, and milder for the more rational palates.
I find a 1-5 ghost-mild ratio (by weight) satisfying — and I enjoy things pretty hot.
I’m just sayin’… handling ghost peppers is no joke. Wear glasses and gloves. Use a camp stove or a hot plate and do all the cooking and blending outside. Rinse off your food processor and cooking utensils outside with a hose, taking care not to get splashed. When you bring them inside for final cleaning have good ventilation and wear gloves. Be paranoid about what you touch with anything that has touched one of these monsters.