The bright orange-y hue of falling leaves, the scent of fresh apples and cinnamon in the crisp air, the cozy blankets, there is just something so magical about autumn. As the days grow shorter and sweaters come out of storage, you are not alone in craving hearty dishes to warm your heart and soul.

How about spicing things up a notch with a few (or a lot) Scoville Heat Units? The searing warmth of Ghost Peppers (Bhut Jolokia) might be just what you need to invigorate your go-to meals this season.

Don’t want to handle the extremely hot whole peppers yourself? Here at Magic Plant Farms, our resident chile heads love helping you incorporate bold spices into mouthwatering recipes in the easiest and safest way possible. Check out our range of Ghost Pepper mashes, purees, powders, and flakes to make the most of the smoky, fruity chilis without risking skin burns!

9 Recipes for Your Fall-Themed Party Using Ghost Peppers

Ghost Pepper Pumpkin Soup (Serves 4-6)

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups pumpkin puree
  • 4 cups vegetable or chicken broth
  • 1 teaspoon Bhut Jolokia powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk
  • Pumpkin seeds and cilantro for garnish

Instructions:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent.
  • Stir in pumpkin puree, broth, Bhut Jolokia powder, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Season with salt and pepper.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in coconut milk and heat through.
  • Serve hot, garnished with pumpkin seeds and cilantro.

Ghost Pepper Apple Cider (Serves 6-8)

Ingredients:

  • 8 cups apple cider (preferably fresh and unfiltered)
  • 1 large orange, sliced
  • 3 whole cinnamon sticks
  • 6 cloves
  • 2 star anise
  • 1/4 teaspoon Ghost Pepper flakes
  • 2 tablespoons brown sugar (optional)
  • 1-inch piece of fresh ginger, sliced
  • A pinch of salt
  • 1 teaspoon vanilla extract (optional)
  • 1/2 to 1 cup bourbon or dark rum (optional, for adult-version)

Instructions:

  • Thinly slice the orange into rounds. Leave the peel on.
  • Slice the ginger; no need to mince it since it will be strained out later.
  • Add the 8 cups of apple cider in a large pot.
  • Toss in the cinnamon sticks, cloves, star anise, sliced ginger, and orange slices.
  • Stir in the brown sugar and salt.
  • Add 1/8 tsp of Ghost Pepper flakes or even small doses first. Taste after mixing and, if needed, add up to 1/4 tsp. Remember, it is incredibly potent, and you cannot decrease quantity later on.
  • Heat the pot over medium heat until the cider comes to a gentle simmer. Do not let it boil, as this can make the cider taste bitter.
  • Let it bubble gently for 20-30 minutes. Stir occasionally to prevent anything from sticking to the bottom. The ghost pepper will intensify as it cooks, so keep that in mind when checking the spiciness.
  • After about 15 minutes, taste the cider to check for heat. If it is spicy enough, remove the pot from heat. If you want more spice, let it simmer longer or add a tiny bit more ghost pepper.
  • Add 1 teaspoon of vanilla extract in the last 5 minutes (optional).
  • Use a fine mesh strainer to remove the cinnamon sticks, cloves, star anise, orange slices, and ginger before serving.
  • If the cider is too strong, you can add up to 1/2 cup of water to dilute slightly.
  • If using bourbon or dark rum, add it to the pot after simmering (do not cook the alcohol).
  • Serve warm with a cinnamon stick or an orange slice if desired.

 Ghost Pepper Roasted Butternut Squash (Serves 4-6)

Ingredients:

  • 2 medium butternut squashes, peeled and cubed
  • 3 tablespoons olive oil
  • 1/4 to 1/2 teaspoon pepper powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and ground black pepper to taste
  • Fresh thyme for garnish

Instructions:

  • Preheat oven to 400°F (200°C).
  • In a large bowl, toss butternut squash with olive oil, Bhut Jolokia powder, smoked paprika, garlic powder, salt, and pepper (and honey/maple syrup, if using).
  • Spread evenly on a baking sheet.
  • Roast for 25-30 minutes, until tender and slightly caramelized.
  • Garnish with fresh thyme before serving.
  • Optional: Add a squeeze of lemon juice or a sprinkle of parmesan for extra unique flavor.

Ghost Pepper Maple Glazed Turkey (Serves 8-10)

Ingredients:

  • 1 whole turkey (12-14 lbs)
  • 1/2 cup maple syrup
  • 1 teaspoon dried Ghost Peppers puree (or more if everyone at the table loves spicy!)
  • 1/4 cup soy sauce (low-sodium would be best)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (or melted butter)
  • Salt and pepper to taste
  • Lemon or orange zest/juice for brightness (optional)

Instructions:

  • Preheat oven to 325°F (165°C).
  • Mix maple syrup, Bhut Jolokia mash, soy sauce, garlic, olive oil, salt, pepper, and citrus zest/juice if you are using any,
  • Place turkey in a roasting pan and brush generously with the glaze.
  • Roast according to turkey weight (about 13 minutes per pound), basting every 30-45 minutes with the leftover glaze. Don’t open the oven too much or it will mess up the temperature.
  • Use an instant-read thermometer to make sure the internal temperature reaches 165°F (74°C).
  • Let the turkey rest for 20 minutes before carving
  • Garnish with fresh herbs or a squeeze of lemon juice before serving.

The Ultimate Ghost Pepper Chili (Serves 6-8)

Ingredients:

  • 3 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 5 cloves garlic, minced
  • 2 lbs beef chuck, cubed
  • 1 lb ground beef
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 or 1 teaspoon Ghost Pepper dried peppers powder (always start small)
  • 1 teaspoon Ancho chili powder
  • 1 teaspoon Chipotle chili powder or dried Habanero pepper powder (if you can tolerate it)
  • 2 teaspoons ground coriander
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1 bottle dark beer (stout or porter)
  • 2 cups beef stock
  • 1 can (28 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Shredded sharp cheddar, cilantro, sour cream, diced red onions, and lime wedges (optional)

Instructions:

  • Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed beef chuck and brown on all sides (about 5-7 minutes), then remove and set aside.
  • Add another tablespoon of oil to the pot and sauté the onions until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  • Add the ground beef to the pot and cook until browned, breaking it up into small pieces with a spoon.
  • Once the meat is browned, add dried Ghost Pepper powder, ancho chili powder, chipotle chili powder, cumin, and smoked paprika. Stir to coat the meat evenly with the spices. Cook for 2-3 minutes.
  • Pour in the beer. Scrape the bottom of the pot to lift up any browned bits. Let the alcohol cook off for about 2 minutes.
  • Stir in the crushed tomatoes, tomato paste, Worcestershire sauce, and beef stock. Bring the mixture to a simmer.
  • Return the browned beef chuck to the pot, cover, and reduce heat to low. Let the chili simmer for at least 2-3 hours. Stir occasionally. The long, slow cook allows the beef to become tender and the flavors to deepen. You can simmer it longer if desired.
  • About 30 minutes before serving, add the pinto beans. Add the apple cider vinegar and season with salt and pepper to taste.
  • Serve with your choice of toppings: sharp cheddar cheese, a dollop of sour cream, freshly chopped cilantro, diced red onions, and lime wedges.

Ghost Pepper Caramel Apples (Serves 6)

Ingredients:

  • 6 large apples (Granny Smith for tartness or Honeycrisp for a sweeter option)
  • 1 1/2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter (cut into cubes)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Bhut Jolokia hottest peppers powder (or less, to taste)
  • Pinch of salt
  • Optional toppings: chopped nuts, crushed graham crackers, sprinkles, melted chocolate for drizzling
  • 6 wooden sticks (craft sticks or skewers)
  • Parchment paper for cooling

Instructions:

  • Wash and dry the apples thoroughly. Make sure there is no wax coating on the skin or the caramel won’t stick. You can dip them briefly in boiling water, then wipe them down.
  • Insert wooden sticks or skewers into the center of each apple, about halfway in. Set the apples aside on a parchment-lined baking sheet.
  • In a medium-sized saucepan, combine sugar, corn syrup, and water over medium heat. Stir gently to combine the ingredients, then let the mixture come to a boil. Do not stir once it starts boiling.
  • Cook the sugar mix until it turns a deep amber color, about 10-12 minutes, or until the caramel reaches 320°F (160°C) on a candy thermometer.
  • Once the sugar reaches the right temperature, carefully remove it from the heat and immediately stir in heavy cream and butter. The mixture will bubble up, so stir cautiously.
  • Add vanilla extract, a pinch of salt, and 1/4 teaspoon of Bhut Jolokia powder (you can reduce this to 1/8 teaspoon if you prefer less intense heat).
  • Let the caramel cool for about 3-5 minutes to thicken slightly before dipping the apples. You want it to be thick enough to coat the fruits but not too cool, or it will become hard to dip.
  • Holding the apple by the stick, dip each apple into the caramel, tilt the pan slightly to coat the apple evenly. Swirl the apple in the caramel to ensure an even coating. Lift it and let the excess caramel drip back into the pan.
  • If you are adding chopped nuts or sprinkles, immediately roll the freshly dipped apples into the topping before the caramel sets.
  • Place the caramel-coated apples onto a parchment-lined baking sheet. Allow them to set at room temperature for about 30 minutes. If you would like to drizzle them with melted chocolate, you can do so after the caramel sets.
  • These apples are best served fresh but can be stored in the refrigerator for up to 2 days.

Gourmet Ghost Pepper Hot Chocolate (Serves 2-3)

Ingredients:

  • 2 cups whole milk
  • 1/4 cup (60 ml) heavy cream
  • 4 oz (about 115 g) high-quality dark chocolate (70-85% cocoa), chopped
  • 2 tablespoons cocoa powder (unsweetened)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/16 teaspoon Ghost Pepper powder
  • A pinch of salt
  • Whipped cream (optional, for topping)
  • Dark chocolate shavings and marshmallows (optional, for garnish)

Instructions:

  • In a medium saucepan, combine whole milk and heavy cream. Heat it over medium-low and keep stirring occasionally, until it’s warm (but not boiling). This should take about 3-5 minutes.
  • Add the Ghost Pepper powder into the milk.
  • Lower the heat to a gentle simmer. Add the chopped dark chocolate, cocoa powder, and sugar to the saucepan.
  • Stir continuously until the chocolate melts completely and the mixture becomes creamy smooth. This should take about 3-4 minutes.
  • Stir in the vanilla extract, ground cinnamon, and a pinch of salt.
  • Continue to simmer the hot chocolate for another 3-4 minutes. Whisk frequently to prevent it from sticking to the bottom of the pan.
  • You can add more sugar if you prefer it sweeter or a little more ghost pepper if you are feeling brave.
  • Pour the hot chocolate into mugs. Top it with whipped cream, dark chocolate shavings, and marshmallows. We also love a light sprinkle of cinnamon or cocoa powder on top of the whipped cream.

Ghost Pepper Pecan Pie (Serves 8-10 Slices)

Ingredients:

  • Crust: 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp sugar; 1/2 cup (1 stick) cold, unsalted butter (cubed); and 3-4 tbsp ice water.
  • Filling: 1 1/4 cups light corn syrup; 3/4 cup packed dark brown sugar; 1/4 cup unsalted butter, melted; 3 large eggs; 1 tbsp vanilla extract; 2 tbsp bourbon (optional); 1/2 tsp salt; 1/4 tsp cinnamon; 2 cups pecan halves; and 1/4 tsp ghost pepper powder.
  • Garnish: A dollop of whipped cream or vanilla ice cream

Instructions:

  • In a large bowl, whisk together the flour, salt, and sugar.
  • Add the cold cubed butter and cut it into the flour until it resembles coarse crumbs.
  • Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
  • Roll out the dough on a floured surface into a 12-inch circle. Place into a 9-inch pie dish and refrigerate while you make the filling.
  • For the filling, take a large bowl and whisk together the light corn syrup, brown sugar, melted butter, eggs, vanilla extract, bourbon (if using), and salt until smooth.
  • Stir in the cinnamon and ghost pepper powder. Start with 1/4 tsp of ghost pepper powder for a moderate heat level. Taste the mixture and add more if you are comfortable.
  • Fold in the pecan halves until they are evenly coated.
  • Preheat your oven to 350°F (175°C).
  • Pour the filling into the prepared crust and spread the pecans evenly over the top.
  • Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center.
  • Let the pie cool completely before slicing to let the filling fully set.
  • Serve with a dollop of whipped cream or vanilla ice cream to cut the spiciness.

Apple Chutney (2 Cups)

Ingredients:

  • 4 medium-sized apples (Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1 small red onion, finely chopped
  • 1/2 cup apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup raisins (optional)
  • 1 tbsp fresh ginger, finely grated
  • 2 garlic cloves, minced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp to 1/2 tsp Ghost Pepper mash
  • 1/4 cup water

Instructions:

  • Peel and dice the apples. Make sure the pieces are bite-sized for even cooking.
  • Finely chop both the onion and garlic.
  • Heat 1 tablespoon of oil over medium heat in a medium saucepan. Add the chopped red onion and sauté until softened and translucent, about 5 minutes.
  • Add the minced garlic and grated ginger, cook for another 1-2 minutes until fragrant.
  • Stir in the diced apples and cook for 2-3 minutes, until they start softening.
  • Sprinkle in the cinnamon, allspice, cumin, and salt. Keep stirring to coat the apples and onions evenly.
  • Pour in the apple cider vinegar and brown sugar, keep mixing it all.
  • If you are using raisins, toss them in now.
  • Start by adding 1/4 tsp of Ghost chili peppers mash or flakes. Stir to distribute the extreme heat evenly. You can add more if you want it hotter.
  • Pour in 1/4 cup of water to prevent sticking and to help the chutney reach a good consistency as it cooks.
  • Reduce the heat to low, cover, and let it simmer for 20-25 minutes. Stir occasionally. The apples should soften, and the liquid should reduce; you want a thick, jam-like consistency.
  • If the chutney is too thick, add a little more water (1 tbsp at a time).
  • Adjust seasoning as needed. If it’s too spicy, you can mellow it with a little extra brown sugar or vinegar.
  • Let the chutney cool slightly before transferring to a clean jar or airtight container.

It can be stored in the refrigerator for up to 2 weeks. The flavors will develop more after a day or two of resting. You can serve it with cheese boards, roasted chicken and pork, or as a condiment for sandwiches and wraps.

A word of caution: Always wear gloves when handling any hot pepper products. Be mindful not to touch your face, eyes, nose, or mouth. Make sure your kitchen is well-ventilated, or the fumes can be really aggravating to the senses. Turn on a vent fan, open windows, or use an air purifier if possible

Get the World’s Hottest Ghost Pepper Products at Magic Plant Farms

There are so many more dishes you can level-up with our red, peach, and chocolate Bhut Jolokia dried pods, mashes, purees, powders or flakes: cranberry sauce, roasted vegetables, butternut squash soup, apple pie, sweet potato casserole, pumpkin ravioli, pear and blue cheese salad, your own hot sauces. On that note, check out our in-house Ghost Pepper hot sauce recipe here.

Is it just us or can you really add some peppery goodness to anything you want?

Whether you are looking to source pepper products for personal use or your commercial operations, we are the go-to provider of fresh, authentic, flavor-packed hottest chili peppers not available anywhere else – Carolina Reaper, Bhut Jolokia, Scotch Bonnet, Trinidad Moruga Scorpion, Red Savina, dried Habanero peppers, and many more.

Not sure where to start? Pick any 1 or 3 products from our selection to sample.