Dried Ghost Chili

Description
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India grows the world's hottest pepper called "Bhut Jolokia" in Hindi which when translated means "Ghost Chili". Also called the Naga Jolokia, after the famous Naga warriors of Northern India, who were fearsome headhunters. The Guinness World Records crowned the Bhut Jolokia as the world's spiciest chile in 2007, dethroning the red savina habanero. It has been measured at 855,000 Scoville units up to 1,041,427. Always remember to wear rubber gloves when handling chiles!

	Cooking Ideas
	The Bhut Jolokia pepper has many uses including to spice up food or to be eaten on its own. Other uses for the Bhut Jolokia pepper are included in remedies for stomach ailment, and as a remedy to the summer heat as it will increase perspiration when ingested.

With the intensity of the pepper able to create a very strong pain sensation lasting up to 30 minutes, one should eat the Bhut Jolokia pepper with extreme caution. Also, when handling the Bhut Jolokia pepper, one should take caution as to not get any in or near the eyes as the pepper can create a very intense burn. Please handle this chili with care.

Pieces: Whole

Place of Origin: India

Packaging: Plastic Bag

Storing: 8 Months shelf Stable

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Ghost Chili Pepper Salsa
Ingredients

1/2 ounce stemmed, dried bhut jolokia (ghost pepper) chilies

2 cloves garlic

1 tablespoon white vinegar

15 ounces tomatoes with juice

Salt to taste

In a small bowl, add the dried ghost chili peppers and cover them with hot water. They need to be re hydrated for about 15 minutes. In a blender, combine chilies and 1/3 cup soaking water. Then add garlic and vinegar; puree. In a bowl, add chili puree to tomatoes and combine.

Yield: 2 and half cups.