The hottest peppers on earth are intimidating just to look at and most of us are at a loss of how and what to cook with them!
As we explored in a previous post about the History of The Chili Pepper there are many Chili Peppers that have been revered through much of history.The world market demand for Hot Chili Peppers consistently increases. It would seem that we really do believe “the hotter the better”. This could be attributed to what is known as the “The chili high” that occurs due to the bloodstream being flooded with endorphins, after we eat a spicy pepper, as a form of pain relief.
The current Top Ten Hottest Chili Peppers each have a different look, flavor and appeal and, with a little practice, each can be appreciated for its unique culinary qualities.
When cooking with these peppers, use care and caution. The oils can be irritating to your skin and it is generally recommended that you wear gloves when handling any of these peppers (ESPECIALLY the top 2!).
For variety, different peppers may be substituted in these recipes, however, keeping in mind the increased level of heat intensity, you may wish to decrease or increase the amount of pepper used based on your personal taste preference.
Hottest Pepper Recipes
1. Ghost Pepper Chili Cream Sauce and Coconut Crusted Monkfish
- 1 tablespoon butter
- 1/2 onions, finely chopped
- 2/3 cup cream
- 3 Ghost Pepper (Naga Jolokia) chilies
- 1 tablespoon agave
- 1 large monkfish fillet
- 1 egg
- 1/2 cup shredded coconut
- 1/3 cup all-purpose flour
- Salt to taste
- Vegetable oil
- Place Ghost Pepper (Naga Jolokias) chiles in a small pot, cover with water. Bring to boil and then simmer for about 10 minutes until the chiles are softened.
- Take the chilies out of the pot and blend into a paste in a food processor, adding a tablespoon of the water from the pot if necessary.
- In a skillet, heat butter and add onions. Saute until translucent. Add the chili paste and cook for another minute.
- Add cream and stir well to blend. Simmer for a few minutes until the cream reduces by 1/3. Blend and strain, then keep the sauce warm until ready to serve.
- Slice the monkfish into 1 inch rounds or other shapes, if desired.
- Whisk the egg a little bit in a bowl.
- Combine the flour, coconut, and salt in a shallow bowl or plate.
- Heat oil in a skillet.
- Dip the monkfish rounds into the egg, and coat with coconut-flour mixture. Place in a skillet and fry for a few minutes per side.
Serve monkfish with Jasmine rice and top with Ghost Chile Cream Sauce.
Devil’s Tongue Salt
- 12 Devil’s Tongue Peppers
- Orange Peel
- 1/3 cup coarse Sea Salt
- Toast the chilies in a skillet on a high heat for a few minutes
- Place in spice grinder along with a little bit of orange peel and the coarse sea salt. Pulse all ingredients together a few times.
This salt would is a great addition to many different dishes according to an individual taste.
Pork Meatballs with Chocolate Habaneros
- 1lb ground pork
- 1 clove garlic (minced)
- 1/2 onion (finely chopped)
- 1/4 cup diced celery
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup dried bread crumbs
- 1/2 tsp sage
- 1 egg
- 6 Chocolate Habanero Peppers (or, 3 Ghost Peppers) -very finely diced
- 1/2 cup shredded cheddar cheese
- Preheat oven to 350
- Mix all ingredients except cheese in a large bowl until well combined
- Divide meat mixture into 8 portions and roll into balls
- Put a little of the shredded cheese in each meatball and seal the hole
- Place meatballs on a cookie sheet or in an ovenproof casserole dish
- Bake for 25 min at 350
- Without taking meatballs out of the oven, increase temperature to 450 and continue to cook for 11 to 14 more minutes, until meatballs are slightly browned
- Remove from oven and serve immediately or they can be refrigerated and reheated
Hot Peppers are also delicious in pickling, salsas and a variety of sauces. Get creative with your peppers and you will find the spice will continue to grow on you!
Enjoy your cooking and Happy Endorphin rush to you!