Home Forums Hunting & Shooting Hunter's Campfire Ghost Peppers - What do I do with these?

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