The Bhut Jolokia chili or Ghost Pepper, from the species Capsicum chinense, owes its name to the confusion caused by the translation of Bhüt (from Bhutan), which was interpreted as Bhut (ghost).
When fully ripe, it measures between 6 to 8.5 cm long and 2.5 to 3 cm wide. It can be red, yellow, orange, or chocolate. It takes around 7 to 12 days to germinate at 32–38 °C.
With an extreme heat level that exceeds one million Scoville Heat Units, it is mainly cultivated in Northeast India, in Assam and Bhutan (hence its name).
Bhut Jolokia and Mango Hot Sauce Recipe
Ingredients
- 6 Bhut Jolokia (Ghost Peppers), chopped
- 1 small red bell pepper, diced
- 400g unpeeled tomatoes
- 3 garlic cloves, chopped
- 2 tablespoons white or apple cider vinegar
- 1 large mango or 2 nectarines/peaches, pitted and chopped for fruity flavor
- Vegetable oil
- Salt and sugar to taste
Preparation
- CAUTION: Always use gloves when handling chili peppers
- Heat a little oil in a pan over medium heat. Add the onion and garlic, and sauté for a few minutes until soft.
- Add the chopped Bhut Jolokia peppers, the red bell pepper, tomatoes, mango/nectarines, and salt. Stir well.
- Add half a cup of water, mix, cover, and simmer for about 20 minutes, or until all the ingredients are soft.
- Pour the mixture into a blender or food processor. Add the vinegar and sugar.
- It is ideal for adding one or two drops to stews, curries, soups, or marinades to give them an intense heat level and a unique flavor.
