One of the neatest peppers in the world is coming into season. Check out our fabulous ghost pepper recipe that will let non-chile fans have a taste!
Ghost peppers are known for being too hot for the average, ordinary person to taste them. Frankly, I don’t even want to look at them for fear they might scald my eyes! But my son is a pepper aficionado and he’s found a delicious way to allow others, even myself, to enjoy the smoked-cherry flavor of a ghost pepper. You pepper heads out there can eat it raw, but for the rest of us, this is the way to go!
Before getting into the recipe, let’s start with a video that goes over how to handle these things. You’re going to want a fresh ghost pepper for the dip we’re going to be making — using anything else is your own experiment and your own risk. But even cutting these things requires some knowledge of how to handle the item. For example, you’ll need to use disposable gloves, cut it on a cutting board that you can put in the sink to rinse off, and you’re going to want to make sure that no ghost pepper juice stays on any part of you. That’s not because it would kill you, but because you don’t want a very unpleasant eye rub or trip to the restroom later when you forget and set yourself on fire.
With all of that out of the way, it’s time to impress everyone you know with a ghost pepper recipe that is sure to make huge waves at your next pool party and/or football game. Here’s what you do:
Ingredients:
One ripe, red ghost pepper
One block of cream cheese
Three tablespoons Louisiana Crystal River Sauce
Three tablespoons liquid smoke
Two tablespoons smoked paprika
One teaspoon LaChoy brand soy sauce
One teaspoon ground black pepper
Instructions:
Alright, let’s get started.
First, cut the bottom half of the ghost pepper into very tiny pieces, making sure that you do not include any seeds. As this is happening, put your cream cheese in the microwave for 45 seconds to make mixing easier. Once you have cut the ghost pepper pieces into the smallest sections possible, almost granular, begin mixing the other ingredients into the cream cheese. Add the hot sauce, the liquid smoke, the smoked paprika, soy sauce, and ground pepper. Mix together well. Now add the ghost pepper to the dip and mix very well. Let sit for five minutes and refrigerate prior to eating.
What you will find is that, for most people, this will be a delicious dip that is right at the edge of too spicy. But rather than going into that painful territory, the ghost peppers will be tamed enough by the cream cheese to really blast out their awesome flavor. It’s definitely worth a try… and worst case scenario you can drink some milk to be back to paradise.
If you think you might be interested in such a thing, share with us your results in the comments below. We’d love to hear if you enjoy the recipe as much as we have. One word of caution, however, never cook with ghost peppers unless you know what you are doing. This recipe does not call for you to sauté the peppers as cooking anything as spicy as a ghost pepper requires special culinary knowledge and even wearing goggles. If you have a particularly hot ghost pepper and you cook it in a pan, you run the risk of making everyone in your house flee with tears in their eyes as you spread aerosolized spice all over your household.
Featured Image Courtesy Pepper Joe’s. Pepper Joe’s sells Ghost Pepper seeds and is not a sponsor of this article.
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