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