Debbie's Blog

Van Till Family Farm & Winery

Harvesting Ghost Peppers

7 Comments

The Ghost Peppers or Bhut Jolokia, look great!  The plants are loaded right now

 

Ghost Peppers ready for harvest. Now what do I do!

 

with green, orange and yes, red fruit.  As the pepper ripen they change

colors from green to orange to red.    I have been watching the plants

all summer  with a healthy respect for the unusual crop they bear.

This is the hottest pepper in the world and I have been eyeing them

from a distance,  they seem to carry a mystery about them!

I am just not sure what to do with these peppers!

Jalapenos can be as hot as 8,000 SHU (Scoville Heat Units), habaneros

can be as hot as 350,000 SHU, with Ghost Peppers checking in at 1,000,000 SHU,

the hottest pepper in the world!

We have 2 Chipotle Peppers Sauces  and 3 Pepper Jams that we make here at the

winery with the jalapeno peppers that we grow on the farm. And those sauces range from

mildly hot to hot!  I use my habanero peppers in a tonic that ages with garlic, horseradish,

onions and vinegar that builds the immune system!  Wow, is it hot, but really good!

So what am I going to do with these Ghost Peppers?  They are ready for harvest.

Has anyone every used them?  I would be interested in hearing how you have used these peppers.

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7 thoughts on “Harvesting Ghost Peppers

  1. They are great for a slow burn in cream-based dishes. Roast a sliver in seasame or olive oil, strain out the pepper sliver and add the oil to your cream dish.

    The best way I have found to use them in salsa is dry and powder them. Add 1/8 tsp. to a quart of salsa and seal in a steam bath. All of the hot goodness will have permeated every bite.

  2. The idea of roasting a sliver of pepper, I assume this would be fresh, and adding the oil to cream dishes is intriguing.
    We have some pizzas here at the Winery that we
    offer that have a cream cheese base. I’ll have
    to see if the staff is willing to experiment with a sauce heated with the ghost pepper!
    This would be a very brave guest who orders this pizza! Thanks for the suggestions!

  3. My husband uses ghost pepper powder with just about everything. He adds just a tiny bit to ketchup for dipping, and to our meat before we grill on the BBQ. As long as you don’t overdue it you can add it to anything you want to make spicy. He used it with onions once to add onto a hamburger and he loved them!

  4. Get half of a yellow onion, 1/2 cup of soy sauce (Kikkoman’s the best), 1/4 cup white vinegar, one pepper (diced), mix all together and you have a wonderful and spicy dipping sauce. Refrigerate leftovers which should last about a week. It’s called “finedene” (pronounced: FIN-A-DEN-EE) on the island of Guam. You can use on fish, chicken, and whatever you want to spice up. Enjoy! :o)

  5. I made an intense salsa using ghost habenero 4 different jalapenos tomato Serrano and one I got from a Mexican grocery store added a little tomato paste blended in food processor after a month I was pretty much the only one who could tolerate it my ghost pepper plant is covered with peppers just waiting for th right moment to harvest

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