Naga jolokia is also known as bhut jolokia or the Ghost Chili. In 2007, Guinness World Records recorded it as the hottest chili pepper in the world with a Scoville rating of approximately 1,000,000. To get an idea of how hot this is; the Scoville rating for Tabasco Habanero Sauce is more than 7,000.
Naga jolokia can be used is a variety of ways that range from a yummy Ghost Chili jello shot to a non-lethal pepper grenade that India’s counter terrorism forces use to flush out evil-doers from their hideouts. Today, we will just make a vinegar-based hot sauce.
Naga Jolokia Hot Sauce Ingredients
- 1.5 cups distilled white vinegar
- 1 teaspoon salt
- 10 dried ghost chilis
- 10 small dried jalapeños
Important Note: Always respect the ghost chili – use rubber gloves and a mask when handling and making this sauce.
Naga Jolokia Hot Sauce Instructions
- Reconstitute the chiles, pat dry, and then remove seeds and stem.
- Place chilies a mason jar with the vinegar and salt.
- Put the jar in the refrigerator for 2 to 4 weeks.
- Then – put the mixture in a blender or food processor and puree.
- Strain with a metal strainer. I push the chili paste through the strainer and scrape the underside with a spatula to get as much of the chili meat into the sauce as possible. (I save anything that is left in the strainer and use as a chili paste.)
Ouch – I mean – ENJOY!
If you would like to give the recipe a try and make your own hot sauce, you can buy ghost chilis at Marx Foods.