Ghost Chili Vinegar
3 whole dried ghost chili peppers
Quart white wine vinegar
Put on protective gloves, and wear them at all times while handling ghost chilies.
Pour vinegar into a pot, and heat to boiling.
Add whole ghost chili peppers.
Turn off the heat, cover the pot, and let the chilies steep until the vinegar has returned to room temperature.
Remove the ghost chilies from the vinegar.
Store the vinegar in the refrigerator in a bottle or jar. It should retain its potency forever.
2 cups olive oil (or vegetable oil if you prefer)
2-3 dried ghost chilies
Combine the oil and peppers in a heavy saucepan over low heat for about 5-8 minutes (oil should not exceed 150 degrees).
Remove from heat.
Cool to room temperature.
Transfer the oil, and peppers to a bottle, and keep them in the refrigerator.
Ghost Meatballs in Sauce
1 lb. ground beef sirloin
1 Tbsp. olive oil
1 tsp. cumin
1/2 tsp. nutmeg
1/4 tsp. cardamom
1 tsp. salt
1 pod dried ghost chili (crushed)
1/2 cup fresh cilantro and
1/2 cup parsley-all finely chopped
Form into balls, and brown in a skillet.
1 Tbsp. oil
1 Tbsp. garlic chopped
1 Tbsp paprika
1 tsp. cumin
1 tsp. white pepper
1 pod dry ghost chili or 2 pods for very hot
6 Tbsp. tomato paste
Heat pot with oil, add spices and stir for 1 minute.
Add 6 cups of water.
Simmer for 3 min.
Add meatballs to the sauce and cook until the sauce is thick and meatballs are tender.
Add 1/2 cup chopped fresh basil.
5 ounces whole dried Ghost Chilies (or less)
Olive oil or neutral oil such as Sunflower oil.
Remove the stems and seeds from the chilies.
Pour boiling water over the chilies to cover and soak for 30 minutes.
Drain the chilies and puree them in a food mill or food processor fitted with a metal blade.
Put in a glass jar, and cover with oil. This will keep for several months in the refrigerator.
Ghost Pepper and Garlic Hot Sauce
1 tsp. vegetable or olive oil
1/2 cup minced onion
6 cloves fresh garlic, peeled and minced
1 1/2 cups water
2 Tbsp Ghost Chili flakes
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1 cup white vinegar
In a nonreactive saucepan over medium-high heat, cook onion, dried chilies, and garlic in oil until onions are translucent, about 4 minutes.
Add remaining ingredients, except vinegar, to the saucepan, then reduce heat to medium-low and simmer for 20 minutes, stirring often.
Remove pan from heat and allow to cool to room temperature.
Pour saucepan contents into a blender or food processor and puree until smooth.
Add vinegar to the mixture.
Blend until combined.
Pour the mixture into a sterilized jar with a lid. Will keep in the refrigerator for up to 1 year.
Ghost Chili Salsa
15 oz. can of diced tomatoes OR 1 pound of fresh tomatoes, peeled and diced (fresh tomatoes are better)
1 small onion
1/4 cup chopped fresh cilantro
1 Tbsp Ghost Chili flakes
2 tsp lemon juice OR lime juice
1 tsp fresh Garlic, minced
3/4 tsp salt
1/4 tsp. ground cumin
Mix together in a nonreactive bowl.
Refrigerate salsa for at least 1 hour to allow flavors to blend.
Serve with your favorite chips, or use as a condiment or topping with your favorite dishes.