I have a couple dozen ghost peppers this year that I grew on a whim. Now it's harvest time and I haven't a clue what to do with them. Any ideas? I generally don't like my food much hotter than a good Jalapeno.

Run, Forest, run...

I took a little sliver about the size of a fingernail clipping and licked it. That was all I needed to know.

That doesn't tell you anything, dig one of the seeds out and chew on it....

Oh, we got a comedian! LOL!

I cut small pieces to eat back here
while drinking cold beer. Avoid getting
juice in your eyes. If blindness does occur
it only lasts about 15min.

Eat them very carefully...

We have them in a small grinder and use small amounts of dried ones on pizza, pasta and a number of other dishes. They have a great flavor, but the heat is memorable.

Cut the end off and rub them on the back of the neck of people you pass by,

Make a batch of chilli with them and give it to your inlaws

Mix 2 in with 25 pounds when you stuff your deer sausage. It will warm you up when your ice fishing.

Have some friends over for a Ghost Pepper challenge...

You're a mean bastid...

Make some O.C. "pest" spray.

Macerate em in a Blender with cheap vegetable oil and let sit for a month.

Filter / press the stuff, and dilute with Iso-alky to a sprayable consistency.

Don't spray it on anything you love or care for.

GTC

Use them to shave your junk, if you survive you can have Ingwe's Poobah status.

homemade pepper spray?

I can handle most peppers but with them a little goes a long way. They are hurt hot. As with handloading start low and go up till you reach max.

Those babies could light up a Christmas tree! Eat carefully, and as OP said, DON'T get your hands up around your eyes after you've been handling them.

Joking aside, I like the OP's idea of grinding them up and using them sparingly. Your next decision will be whether or not to include seeds.

Yep dried and ground they are a great addition in small doses for anything you want to heat up.

Put their extract in the competition's jocks.

35 years ago, I loved hot peppers and would chomp on a hot jalapeno pepper and come back for more. Over the past 25 years, I've lost my ability to do so and now just use salt and pepper for seasoning.

Uhhhhhhhhh, no !

That was mean ! Funny, but mean

they are memorable.
I put a drop of salsa made with them on my tongue,and it hurt.
I cant imagine what a chip dipped in it would be like.

^^^This^^^

I ate a hole one once on a dare when I was young and stupid. Had to down a whole picture of sweet Tea before I could breath again. Personally, I'll stick with jalepino's.

Don't eat them. Throw them away. They are too damn hot!!! I made some salsa with them once and about melted my lips off!!! Habenero's are nothing compared to a good ghost pepper...

ive grown the ghost peppers and the new, hottest pepper (carolina reaper) the last few years. awesome flavor, a little goes a long way. I added 4 to a 6 quart batch of deer chili. Kind of a "neat" meal. Many people at work have never had deer, or ghost peppers, this gives them a chance to try both. that said, DO wear gloves when handling, slicing, and preparing ghost peppers. and dont smell the contents of the blender once you have blended the ghost peppers with tomato sauce. I'll leave that story for another day.

Would they work in Jamaican Jerk seasoning? Or is it too ridiculous of an order hotter than Habs?

I make that with Habaneros and it never seems quite hot enough.

Take one of the subjects into the jon at Walmart, sit down and slice it in half like a butterflied shrimp. Carefully un-roll the toilet paper and roll it back up lightly dragging it along the tissue.

Flush, so you don't draw attention to yourself and go look for rimfire ammo...

Do yours look like this?

Ghost Chili peppers for those that have not tried them, are several orders of magnitude hotter than habaneros. I've got a bottle of ghost chili pepper hot-sauce, and it took me several months to break through the neck of the bottle. I even took the label off so I don't accidentally mix it up with the other dozen types. It's that extreme, and borderline unpleasant. Put too much on and your face goes numb.

Dry and crush, make into a sauce, or fire roast and pickle them. They will most likely last you all winter and then some. They are great when used in large batch type meals. ( IE, five gallons of beans or chili, twenty pounds of sausage, a gallon of salsa, etc ).

Million on the Scoville scale.

Dehydrated and crushed like others said.

http://culinaryarts.about.com/od/culinaryreference/a/Scoville-Scale.htm