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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.


Important: Use gloves when handling ghost peppers. This chili is super hot and can cause intense chili burn if handled improperly. Learn how to reduce chili burn here.