Handle (and consume) with care
OK, we know these chilies are not for everyone, they’re extremely hot and they will make you sweat and cry and probably give you hiccups if you eat too much of it and aren’t used to the intensity. Chili Pepper Madness even says that you might experience “hiccups and shortness of breath,” but the side effects will subside after about 40 minutes.
Scared? Don’t be. But thread with caution when using peppers like the Bhut Jolokia chili (ghost chili), handle them with gloves, and Chili Pepper Madness, suggests that it might be a good idea to “in a well ventilated room” to avoid the fumes and oils from the peppers to reach your eyes or nose.
A good idea is to use small amounts of chili flakes, powder or raw peppers to add heat to meat stews or chili con carne. A little goes a long way.
Caution
when eating
or handling
Add extreme
heat to recipes
Roasted Bhut Jolokia chili sauce
You can use this sauce on just about anything, stews, tacos or chili, dare to use a little dash here and there. This recipe is adapted from Chili Pepper Madness.
One large carrot, peeled and halved, five garlic cloves, unpeeled, 2 ounces of Bhut Jolokia chilies, halved, 1 tablespoon of vinegar and 1/4 cup of water or more if you find the sauce too thick.
Place all the ingredientes on a rimmed baking sheet and roast in the oven at 350° F for 20 minutes. Place all the ingredients in a food processor, squeezing the garlic out and process until smooth.
Keep in the fridge and use sparingly, or not.
