How to Use ‘Bhut Jolokia’ or ‘Ghost Pepper’ in Your Recipes

‘Ghost Pepper’ or ‘Bhot Jolokia’ is basically an exclusive hybrid of peppers found in certain North-Indian states like Assam, Manipur and Nagaland. According to the Guinness World Records (2007), it is the ‘hottest chili pepper in the world’. It is also called ‘Bhut Jolokia’, ‘Ghost Chili Pepper’, ‘Bih Jolokia’, ‘Red Naga Chili’, and so on. Here are 3 spicy recipes in which you can make use of this fiery pepper:

1. Roasted Tomatillo Salsa Verde with Ghost Pepper

Roasted Tomatillo Salsa


  • Tomatillos – 500 gm
  • Ghost pepper (Bhot Jolokia) – 2
  • White onion – 1 cup
  • Sugar – 1 teaspoon
  • Fresh cilantro leaves – 1 cup
  • Olive oil – 1 tablespoon
  • Fresh lime juice – 2 tablespoons
  • Salt – as per taste
  • Fresh water – 2 cups

Method of Preparation:

1. Firstly, discard the paper-like shells of the tomatillos and wash them under running water. Cut them into two halves. Take a baking sheet lined with aluminum foil and place the tomatillo pieces on them cut side down. Now, place the sheet under a broiler and wait for 5 to 6 minutes so that the skin of the tomatillos turns black.

2. You have to take 2 dried ghost peppers (having no stalk) for this dish. But re-hydrate them by soaking in a cup of fresh water prior to processing. You can also do this by boiling the peppers and allowing them to simmer for 3 to 5 minutes after that. Meanwhile, chop the white onion and fresh cilantro leaves finely and keep them aside.

3. Now, put the blackened tomatillos, re-hydrated ghost pepper, chopped white onions, chopped cilantro leaves, fresh lime juice, sugar, olive oil and 1 cup of fresh water in an electric blender. Turn it on and blend all the ingredients nicely. Sprinkle the mixture with salt and keep inside the refrigerator for serving chilled salsa verde.

2. Ghost Pepper Fire Salsa

Ghost Pepper Fire Salsa


  • Ghost pepper – 1
  • Tomato – 250 gm
  • White vinegar – (1/2) tablespoon
  • Garlic – 1 clove
  • Sea salt – (1/4) teaspoon
  • Water – (1/4) cup

Method of Preparation:

1. It is an Indian version of ghost pepper salsa in which we also need dried and stemmed ghost peppers. At first, re-hydrate them by soaking in the water and bringing to a boil. After 15 to 20 minutes, take the peppers out of the heat and keep aside for cooling.

2. Both fresh and canned tomatoes can be used for this salsa. However, cut them into small cubes and set aside.

3. Now, put the re-hydrated ghost peppers, garlic clove, white vinegar, and water in a blender and make a smooth even paste. Add the tomato cubes and their juice in this mixture. Mix them well. Your salsa is ready.

3. Ghost Pepper Oil

Ghost Pepper Oil


  • Ghost pepper – 2
  • Extra virgin olive oil (EVOO) – 1(1/2) cups
  • Canola oil – 1 cup

Method of Preparation:

1. Choose dried ghost peppers with no stem and cut them into halves along the length. Take a microwave-proof dish and arrange the pepper pieces on it nicely.

2. Add canola oil and extra virgin olive oil to the pepper pieces one by one and cover the entire dish carefully with an aluminum foil.

3. Place the dish in a pre-heated oven (225 degree F) and allow it to bake for minimum 3 hours. After that, take it out of the oven and pour into an air-tight bottle. It can be stored in the fridge for as long as one month.

Image Credit – Featured, 1, 2, 3


A digital media professional, an ardent beauty lover and a passionate foodie - this is what describes Nilankeeta in a nutshell. She is in a serious relationship with music and can't think of a life without family, friends, and online shopping.

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