Looks like I’ve got a decent crop of Ghosties coming this year. Anybody got any favorite recipes or tips they like ?

Just made these.... along with the habanero hot mustard to use for the aioli. I’d definitely make again.

Cook with them?  I'm askeered to even open this thread.  

I’m a pepper head but draw a line at ghost pepper.  I’ve tried them but don’t enjoy them at this point in my life.  That no doubt that would be different if my plumbing was younger.  I’m envious of those who do partake of that flavor level.......

Good luck with whatever recipe you end up using the ghost in, Bon Appetit......

Obviously removing the seeds and guts will cut down on heat.

You can simmer them in milk then discard milk and rinse them to keep flavor but remove more heat (capsicum oil).

Making hot sauce and jams/jellies is always a favorite of mine. Remember the only thing that tastes like peppers is peppers, cut them with non hits like bell. Also buy some 5 oz woozy bottles and look up hot packing and acidity levels to make shelf stable product. Nice to have in pantry and give as gifts.

peppers freeze really well. You can gut and clean them, then freeze for year round use. Popping one into a pot of chili etc.

You can dry them and then grind with other spices to make some killer seasoning. Smoking peppers first works great in this application.

Cheers and good luck. -John

Pro Tip: Put at least 1 roll of toilet paper in the freezer for later.

No. Just no.

We have red ghost coming in. Also habenero's, and Carolina Reapers, can't wait.

Hot sauce or Sriracha is about the only thing you can make, with that level of heat.

They make an excellent jelly, I serve it over cream cheese chilled, with crackers.