Hottest Pepper Recipes with Bhut Jolokia and Trinidad Scorpion Chile Peppers

The hottest peppers in the world are best made into recipes or sauces. These Bhut Jolokia recipes and Trinidad Scorpion recipes are for true pepper heads, but can be made mild by using chile peppers or hot habaneros. When working with hot peppers, wear rubber gloves and wash gloves before removing gloves or touching other people, especially babies.

Extreme Heat Chicken Vindaloo Recipe with Bhut Jolokia and Trinidad Scorpion Chile Peppers

On Red Dwarf, Dave Lister's favorite food was vindaloo. And being the last human in the galaxy, who's to argue? This chicken vindaloo recipe is extra hot, but can be tamed with cayenne or chile peppers instead of the world's hottest pepper Bhut Jolokia or Trinidad Scorpion.

Marinade Ingredients:

· 1 Teaspoon mixed white and brown mustard seed

· 1 Teaspoon ground cumin seed

· 1 Whole clove

· 1 Bhut Jolokia or Trinidad Scorpion peppers (or more)

Grind marinade ingredients with a pestle and mortar and put aside.

Paste Ingredients:

· 1 Large onion, chopped

· 3 to 4 Cloves fresh garlic (5 ½ teaspoons)

· 1 Tablespoon fresh ginger

· 1 Tablespoon lemon juice

· 2 Teaspoon paprika

· 2 Tablespoons cider vinegar

· 1 Tablespoon water

· Salt & pepper

Blend paste ingredients in food processor or blender until smooth and set aside.

Curry Ingredients:

· 2 Tablespoons oil

· 1 Onion, sliced thinly and cut into half rings

· 3 Chicken breasts, cubed

· 15-20 Curry leaves, or if unavailable fresh basil or Keffir lime leaves

· 2 Teaspoons cayenne pepper

· ½ Cup (125ml) cider vinegar

· Pinch of salt

· ½ Teaspoon sugar

Garnish Ingredients:

· Fresh coriander and halved chilies

Method:

· Cover chicken cubes well with marinade and refrigerate for at least 30 minutes.

· Heat oil and saute onion on medium high heat for 2 to 3 minutes.

· Add chicken and all of the marinade to the pan. Cook for 5 minutes, stirring frequently, until the chicken has slightly browned.

· Add paste, stir and cook for a few minutes.

· Sprinkle chicken with curry leaves and cayenne pepper. Stir and cover the pan, and cook for 5 minutes.

· Add cider vinegar and bring to a boil.

· Add salt and sugar.

· Simmer, covered, on a low heat for 25 minutes.

· Stir for a few minutes until vindaloo reaches the desired thickness.

· Garnish with fresh coriander and chillies.

Serve with rice or flatbread.

Recipe by David Tidmarsh of the UK's Project Spice: projectspice.co.uk

chilefoundry.co.uk/?s=vindaloo

Serious Eats Hot Sauce Recipe

Mix this extremely hot sauce into rice and beans or to add heat to tacos and chili, corn muffins, Pico de Gallo, hummus, or to drizzle on pizza, or to make Maggie's Mega Hot Buffalo Wings (below).

Ingredients:

· 1/2 ounce stemmed, fresh or dried Bhut Jolokia or Naga Jolokia peppers

· 2 Cloves garlic

· 1 Tablespoon white vinegar

· 1 (15-ounce) Can diced tomatoes with juice

· Salt

Preparation:

Rehydrate dried chiles by covering them with hot water and letting them sit for 15 minutes. Blend rehydrated peppers and 1/3 cup of the soaking water, or fresh peppers, in a blender or food processor. Add garlic and vinegar, then purée. In a bowl, combine all ingredients with tomatoes and salt to taste. Makes about 2 1/2 cups.

seriouseats.com/recipes/2009/04/serious-heat-bhut-jolokia-chile-salsa-oil-recipe.html

Maggie's Mega Hot Buffalo Wings

Buffalo wings are an American favorite, and nearly every restaurant has a version. Most are deep fat fried, but these can be baked. The chicken wings served in restaurants are mild in comparison to these.

Ingredients

· 5 Pounds fresh or frozen chicken wings

· 8 to 12 Ounces (1 to 1 ½ cups) Serious Eats Hot Sauce (above), puréed in food processor or blender

· 2 Sticks butter

· 1 Teaspoon crushed dried oregano

· 1 Tablespoon Worcestershire sauce

· 1 Teaspoon dried minced onion or onion powder, or Tablespoon fresh onion

· Celery sticks

· Blue cheese or ranch dressing

Preparation:

· Mix hot sauce, butter, oregano, Worcestershire sauce, and onions in a small saucepan.

· Simmer for 20 minutes.

· Either deep-fry wings according to package instructions or bake frozen wings for about 25 minutes at 425°F, or until the meat is tender and the skin is crispy. Fresh wings will take 45 minutes to bake.

· In a large bowl, pour enough sauce over the wings to coat well and toss. Reserve extra sauce for dipping. These can be marinated in the refrigerator overnight at this stage.

· If desired or if wings have been marinated, place wings on a baking sheet bake for 15 to 20 minutes in a 300°F oven.

· Serve with celery sticks and dressing.

Recipe by MaggiePA from:

http://www.food.com/recipe/buffalo-wings-28822#ixzz1cLp4pZ9I