How to make Ghost Pepper Chilli Oil
Being a food blogger, I had heard a lot about the hottest chilli pepper in India -The Bhut Jolokia, also known as Ghost pepper but I got to see, touch and hold it in its natural glory when I recently visited Assam. For a meagre Rs 100, I got about 100 gms of this hot chilli pepper.
It is one of the hottest peppers in the world, topping over 1 Million Scoville Heat Units. Bhut Jholokia is a fiery red chilli pepper native to North East Region of India. Renowned for its scorching heat (once held the title of hottest pepper in the world!), it adds a unique depth of flavour to dishes. Today, I will share with you how to capture the magic of these hot chilli peppers in a homemade chilli oil recipe, along with some ideas on how to use it.
P.S.- Our taxi driver shared this recipe with me when we were stuck in a traffic jam on the highway.
Interesting Facts about the Ghost Pepper:
- Heat Meter: Bhut Jolokia can range from 855,000 to 1,041,427 Scoville Heat Units (SHU), making it incredibly spicy! (For comparison, jalapeños are around 2,500-8,000 SHU).
- Colourful Names: Besides Ghost Pepper, it’s also called Red Gnome Pepper, Bhut Jholokia (Assamese for “Ghost Chilli”), and even naga jolokia.
- More Than Just Heat: Bhut Jolokia has a smoky, fruity flavour that complements its heat.
Ghost Pepper Chilli Oil Recipe (Assamese Style)
Ingredients:
- 2-3 Red ghost peppers (adjust based on your spice preference), if using dry ones , use less
- 1 cup vegetable oil (preferably mustard Oil but you are free to use any other oil too)
- 2 cloves garlic, thinly sliced
- 1-inch piece ginger, thinly sliced
- 1 bay leaf
- ½ teaspoon black mustard seeds
Instructions
- Prepare the Peppers: Wear gloves! Wash and dry the ghost peppers.If using dry peppers no need to wash them. You can roast them whole over an open flame or dry pan for a smoky flavour (optional) but be careful because the vapors will make you sneeze and may sting your eyes. Discard the seeds if you want a milder oil. Slice thinly.
- Heat the Oil: In a pan, heat the oil over medium heat. Add the mustard seeds and let them splutter for a few seconds.
- Add Aromatics: Throw in the garlic, ginger, and bay leaf. Sauté for 30 seconds until fragrant.
- Introduce the peppers: Carefully add the sliced ghost peppers. Be cautious of the fumes – use ventilation! Sauté for another minute, allowing the flavours to mingle.
- Cool and Strain: Remove the pan from heat and let the oil cool completely. Strain the oil into a clean, sterilized jar, discarding the solids.
Some Tips to Remember
- Spice Control: For the first time ,start with fewer peppers and adjust the quantity based on your tolerance. Remember, this oil packs a punch!
- Storage: Store the chilli oil in a cool, dark place for up to several months, in a glass jar.
How to Use your Ghost Pepper Chilli Oil
Just a few drops of this fiery oil can transform a dish:
- Noodles & Soups: Drizzle a few drops over ramen, pho, or any noodle soup for a spicy kick.
- Stir-fries: Add a touch of heat to your stir-fries with a drizzle of ghost pepper oil.
- Marinades: Elevate the flavour profile of meats and seafood by incorporating a touch of chilli oil into marinades.
- Dipping Sauce: Mix a few drops into soy sauce or vinegar for a fiery dipping sauce.
- Eggs: Drizzle a touch over fried eggs or omelettes for a spicy surprise.
- Finishing Touch: Add a final flourish to curries, dals, or stews with a tiny amount of ghost pepper oil.
Remember, a little goes a long way! Start with a small amount and adjust to your taste. You can always more or less drops to suit your palate.
Enjoy the fiery flavours of Assam with this homemade ghost pepper chilli oil!
Images designed on Canva
This post is a part of the ongoing #BlogchatterFoodFest
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Zariya Healings.
Check out more food posts here
Must try places for best Korean Food in Delhi
A beginner’s guide to Popular Korean Food and Wine
Wine tasting – Fratelli Sauvignon Blanc White Wine
Wine Tasting -The SULA Riesling 2017
Rustoms – for the best Parsi food In Delhi
AnnaMaya Food Hall at Hotel Andaz- Review
I could taste the punch as I was reading the post.
Ghost, Pepper, Chili, the name itself is so scary. But I’m sure a few drops can make a bland dish really tasty!
That’s a great oil for add-on flavours. Someone once gifted me a pickle of bhoot jolokia. God, did it sting… During my northeast work trip, one of the photographers bought a lot of it for his friends.
Ghost pepper I am hearing this name for the first time and the moment I read the name it sounded very interesting to me. I can see the color is pure red, is it available only Red or orange version is also available? By the way have you tried your hands in making is this Ghost pepper Chilli Oil… I want to taste it… will not mind coming to your place to collect the same 🙂
Oh yes, I have tried and it came out fine, but I think it does pack in a punch to any dish. You are welcome to drop in any time Dear Samata.
Also, they come in all hues, the ripest will be red as you can see in the picture too.
Reading your recipe and the details of the Ghost Pepper only is enough to give me red eyes. I’m sneezing as I write this comment! I love spice with all my heart. But, I’m scared to even try this. Still, your interesting article might just make me want to pick up a small bottle of this oil for use in my cooking. Maybe on my visit to Assam. Definitely don’t have the guts to try making the oil at home.
Hahaha, no it’s not that scary and just 4-5 drops can give a great flavour to dishes likes noodles, curries etc.I am enjoying it quite a bit.
Have bookmarked this- this recipe is right up my alley! I love spicy and all sorts of hot sauces and chilli oils. This looks like such a good flavour enhancer
Wow! Some fiery hot oil, I must say. I tried growing Bhut jhalokia but couldn’t. I grew up eating Guntur red chilli which is second to Bhut is spice level. But now I steer clear of too much spice although I have a spicy tooth only. Have you tried it, Preeti?
Hi Harjeet, yes I have tried both Guntur Chillies and the Ghost Pepper Chilli oil. I think it’s a great addition when you want a hint of spice. You can even drizzle it over your pakoras, noodles, or marinations to get that piquant flavor. Of course, it’s up to you to adjust how much heat you want.
If you were a fan of early season of Roadies, you might remember that the contestants were made to eat this pepper without anything! Since then I have been longing to taste these! Chilli oil sounds fiery.
Wow. My eyes started smarting reading this! I am not much into spice. But must try once.
Oh my Preeti… I can already feel how hot it must be… like a drop hits your tongue n u r gone. I haven’t tasted bhut jolokia yet but we have a similar chilly in our side of the world called dalle/akabare. It is very hot n fiery too but tasty at the same time. I will try your chill oil recipe with dalle when i go home n bring it during the Pujas. It would be in season.
Wow, Ghost Pepper oil is so fiery oil. Definitely it will change the taste of the dish. Spicy hot oil is always goes well with noodles. Yummm the recipe is so simple but where we can get this Ghost Pepper? Is it available online?
I bought a readymade chutney with ghost pepper but although tasty it wasn’t as spicy as I expected. Probably need to make a batch at home with this recipe for the real kick!
I had bhoot jolokia once when were living in Agartala. It is sure fiery. I prepare the chili oil the same way but with sesame seeds. I will try it with mustard seeds next time.
That amount of pungency only scary me. Though the recipe sound interesting.
The Chili oil is actually a milder version of this pepper, so don’t be scared to try.
Although I was tempted by the recipe (and the ghost pepper itself!) because I love spicy food, I was wondering where I’d use this oil, and then you answered that at the end of your post. So now I’m sold. Excited to get my hands on these peppers and make this recipe. Thanks for sharing 😍😋
Glad to share my experiences , Manali.
I love chilli oil in my thukpa but haven’t had the guts to use ghost pepper chilli for it yet. Tried it once. Thanks but no thanks. I will surely try your recipe with regular chilli though.
Thank you Ritu!
I’ve heard a lot about this in Masterchef India Shows but never dared to use it. Thanks for the oil and its uses; I wish I could at least taste it some day.
With the advent of online stores, Janaki, you should easily get them on some platform, even the chili oil.
I’ve heard a lot about this in masterchef India shows. I just hope I can taste it sometime.
OMG 😱 Bhut Jolokia- the name sounded familiar, and then I read Mandira’s comment about Roadies.
I also came to know about the units of ‘spiciness’ from this article!
Feeling hot already 🌶️🥵
Hahaha, thanks Aditi,I am glad you learnt something about our Hot Indian chillies through this.
I’ve watched those crazy YouTube challenges where people tackle Ghost Peppers, and let’s just say, their reactions are pretty intense. It’s both scary and oddly fascinating how something so small can pack such a punch! I’ve enjoyed chili oil before, but the thought of trying it with Ghost Peppers? I’ll admit, it’s intriguing, but also a bit intimidating. Maybe one day when I’m feeling adventurous enough!
That’s pretty crazy, but it sure packs in a punch, one single chilli can make a whole curry spicy and quite hot.
Ooh that sounds quite deadly! I’m not sure I have the stomach for it!
I recently heard about this ghost pepper, though I can’t recall where. My son loves spicy foods, from hot sauces to chili oils. This looks like agreat flavor enhancer for him— bookmarked it.
Ghost Pepper; its name serves its use and purpose and pulls towards it the burning hot taste lovers. The plant has beauty and elegance. 🙂
I love that name! what an easy way to add some spice to any dish.