Ghost Peppers

Certified by the Guinness World Records organization in 2007 as the hottest pepper in the world, the Bhut Jolokia (aka Ghost Pepper) rates at 1,067,286 units on the Scoville scale.  It has since been replaced as the world’s hottest, but let me tell you I wouldn’t want to try anything hotter!  We received a seed last July to grow our own.  That is very late in the season for starting peppers but gave it a try anyways.  The seed ‘took’ and we overwintered the plant under lights in our dining room.  It has taken off like crazy!  I’ve only used a few so far, in jars of homemade dill pickles to add some heat.  I bet those are gonna be amazing.  I plan to dry them for pepper flakes, freeze a few and save some seeds for next year.  I’ve pickled peppers before and we usually don’t end up eating them so don’t want to do that.  Any other suggestions?


3 Comments (+add yours?)

  1. Jody
    Jul 13, 2011 @ 10:58:10

    Maybe call some local restaurants and see if they’re interested? I hate to see produce go to waste – and I’m sure you feel the same! 🙂


  2. Connie
    Jul 13, 2011 @ 11:14:24

    I promise they won’t go to waste! At the very least, I’ll offer some for sale at the farmer’s market. Would you believe we live in the third largest county in our state and don’t even have a McDonalds? Our local restaurants sell things like fried bologna sandwiches. 🙂


  3. Tracy
    Jul 14, 2011 @ 06:30:57

    You already have my idea. I have some peppers from the plant you gave me in my refrigerator radish pickle jar. The jar is a beautiful shade of pink but it’s a little stinky…


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