This is one simple, yet super-hot recipe. Ghost pepper oil can bring a layer of sun-like fire to your cooking. Whether you want to use it alone (or as a base) for a simple bread dip or as the fiery marinade for your next delicious steak, this is one mixture that’ll truly light up your taste buds. This recipe calls for a hot infusion method to deliver the hottest, most super-spicy delicious oil possible.
Careful: Ghost peppers (a.k.a. Bhut Jolokia) are extremely hot. Gloves, at minimum, should be used when handling. We also recommend [easyazon_link identifier=”B0114Z5BJO” locale=”US” tag=”pepperscale-20″]kitchen goggles[/easyazon_link] to protect your eyes. The oils from these chilies can cause extreme chili burn. Know how to treat chili burn before you start handling these chilies – read our post on best methods here.
- 1 ghost pepper Bhut Jolokia
- 2 1/4 cup canola oil
- 3/4 cup extra virgin olive oil
- Preheat the oven to 225 degrees Fahrenheit.
- Pour the oils into an oven safe dish,
- De-stem the ghost pepper, then cut it in half lengthwise. Keep the seeds in place for a hotter chili oil (scorching) or remove them for an "ever so slightly milder, yet still super hot" oil.
- Place the chili halves in the oil face down, then cover the bowl with aluminum foil.
- Put the bowl in the oven, and cook for 3 hours (allowing for heat infusion to occur).
- Remove from bowl from the oven, pick out the large ghost pepper halves, then strain out any floating seeds.
- Pour the oil into an airtight sealable jar or bottle, seal, and place in the refrigerator to cool.
- Use within 3 to 4 weeks.