Tag: Ghost Pepper
Wing Sauce: How to Make it Great
When it comes to making great wings, it’s all about the Wing Sauce! If you have ever gone to a bar or restaurant and tried all of their wings, then you have probably noticed that the hotter they get, the worse they taste. Sure, there are exceptions, but that seems to be the rule. Adding [...]
Meet the New King of All Chiles
The Trinidad Moruga Scorpion has been named world’s hottest pepper. Here’s how it might benefit you. The Ghost Chili or Bhut Jolokia has been ousted from its position of hottest chile. You now have the Trinidad Moruga Scorpion that’s named as the new hottest pepper on the planet! There’s a lot one can find from [...]
Marinades
Orange Ghost Oil 1 T Ghost Dust (Naga Bhut Jolokia Powder) 3 T Dried Orange Peel 2 Cups Canola Oil Combine the mixture with canola oil in a clean glass jar and infuse for 3 days, shaking the jar occasionally. Filter the oil through a coffee filter into a clean glass jar. Store in refrigerator [...]
Heat Scale
The heat of a Chile Pepper is measured in Scoville Units. The following scale goes from mildest to hottest: Scoville Units: 0-100: No Heat 500-1000: New Mexican Chile 1,000-1,500: Espanola 1,000-2,000: Ancho & Pasilla 1,000-2,500: Cascabel 2,500-5,000: Jalapeno 5,000-15,000: Serrano 15,000-30,000: Chile de Arbol 30,000-50,000: Cayenne & Tabasco 50,000-100,000: Chiltepin 100,000-350,000 Scotch Bonnet 200,000 to [...]
