A couple of months ago I got a little silly and added 4 large dried jolokia bhut chillis to a 700ml bottle of rum and forgot about it for a few weeks. Im told other names for this Chilli are "ghost", "Dorset naga" and "Guatemalan insanity peppers".
When I found it again I tasted a small sip and almost cried blood. As it is in the bottle it could be classed as a potential murder weapon, I'm actually keeping some back just in case someone is dumb enough to accuse me of being light on the spice in my curries!
So, it's too hot to drink but iv discovered it makes a really nice marinade for meat!!
1 part jolokia rum
1 part rice vinegar
A few cloves of garlic
Smoked sweet paprika
Pinch of sugar
Salt and pepper to taste
Let the meat sit in a bag with the marinade for a day or two then take it out and cook it how you please!
Iv grilled some pork and made a chicken and prawn rice dish and both were delicious!!
sparky marky wrote:A couple of months ago I got a little silly and added 4 large dried jolokia bhut chillis to a 700ml bottle of rum and forgot about it for a few weeks. Im told other names for this Chilli are "ghost", "Dorset naga" and "Guatemalan insanity peppers".
When I found it again I tasted a small sip and almost cried blood. As it is in the bottle it could be classed as a potential murder weapon, I'm actually keeping some back just in case someone is dumb enough to accuse me of being light on the spice in my curries!
Given that your looking at around 850,000 to just over 100,000,000 on the scovile scale i'm glad you found something useful for it. PURE capsaicin is 15 - 16 million, so that would make them gost peppers about 1/15th pure burn i guess - got to love the crazies that eat these things!
Where has all the rum gone? . . .
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