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 kitchen goggles 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.
Ghost Pepper Oil
- 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.