Powdered it is a fine shake. Very hot, you will get used to using the right amount quickly. In salsa, dice it very, very fine. One will work for your size batches. I also use jalapenos for texture, or substitute sweet green or red peppers with it. They work well in chili too. Make sure you wear some playtex gloves, and leave them inside out - use them only for peppers! If you remove the connective tissue around the seeds, it helps too. Very hot stuff fo sho!

TiMo

rootdoctor is correct. When I started off with Nagas in my daily diet, I started off very small. But in less than two years, I use off almost quarter pod on daily basis in my chutneys and relish type of pickles.

You may powder those and keep in fridge.
To start with, you can mix as root doctor suggested. I use sweet green peppers and for extra effect add Thai chilies too.

Or you can simply prepare hot sauce using any good recipe of choice and use the same over time.

As a last resort, if you can't find any use,
I will help you to poish them off!! LOL (JUST KIDDING)

NJA

Hi NJA! It's the pepper fairy from vegweb! I'm stalking you!

OK, I'm going to try the salsa tonight with some green peppers too. Worst case senario I have to cut the batch into a new batch to kill the heat.

The powder idea is a good one too. Do places like BB and Beyond carry fine shakers?

Thanks!!!

I suggest adding a little fresh lime juice as well, and some sea salt. Kind of helps move the heat around hehhheh.

I used a whle Naga in salsa that came with my nachos at a resturaunt. Lets just say it was deadly hot.....but good.

Some info. about the name of this little devil Bhut jolokia.It is the hottest pepper having 1 Million SHU.It was found in State of Assam in India.It's name Bhut jolokia means Gost chille.Word Bhut means gost in many Indian languages and jolokia means pepper in Assamese language.

Try putting the dry crushed pepper without seeds in one of those pepper mills used for black pepper. The ones at BedBath have an adjustment screw so you can grind it pretty fine. Works for me.

One pepper per half gallon of other ingedients for sauces ect. Makes it spicy. Another use could be entertainment. Get someone to chew up and swallow a whole one and video tape it. I just ate one I grew and....WOW! I published the experience at my pepper blog below you may get a laugh out of it.

Here is a link that might be useful: Hot pepper growing blog

I make my salsa in a big pot. add some hot peppers mix good and taste. then I bottle them up and hot water bath them. I never measure the hot peppers. The taste will do it.

One tip. make it hotter than you want. the processing seems to mild it down a bit.

If you open a jar and it is too hot then just mix it with other things. actually jars of too hot sauce are very useful in cooking.

too hot is useful. too mild is blah. so make them hot and you will be glad you did.

Send the seed to me! I want some! No kiddin!

Hi RB. Bad news about the seeds. I really didn't get many from them I am sorry to say. Two of the pods my friend had air drying were totally moldy inside, one had these wimpy little specks in them so I am not even sure the few I saved will even be viable. Email me if you want to discuss more.

As for my salsa! Honestly, the best batch ever. I used 1 bhut jolokia, two jals that had turned red and the yield was 6 pints. Could be a little spicier but the flavor is great.

That's funny about the meaning being Ghost Pepper. Don't you turn flush red when you eat one?

Oh, friend that gave me the pods DID play a joke on a mutual friend, gave him some roasted peppers that he loves, however they were not red bell! Our friend bit into one and freaked out. He couldn't communicate to his wife for 45 min and she was thinking he had to go to the hospital. She didn't know what was wrong! Well, needless to say he also got Hunan Hand which turned into Hunan Willie and there was a nasty phone call that went over the air waves. He loves my salsa and won't even accept a jar of this batch because that pepper is in there.

I diced a bunch of habs for a hot sauce the other day and added a couple bhut jolokias. I guess I didn't wash the knife very well because my room mate handled it, then used the bathroom. Hunan Willie strikes again! He was just kind of standing in the kitchen frozen and asked what I had used that knife on. When I told him we had a brief discussion on proper cleaning of the things I use on hot peppers. OOPS! :)

Thank you all for the suggestions. I have been meaning to look into shakers and such so I will go to BB and Beyond first. Good thing roomie buys pre-ground coffee because the coffee grinder has (ahem) been compromised.

Dan Gould: For some reason I missed your response. I also hot water process and you are right, the processing does seem to mild it out. Interesting.. I will kick it up next time. Thanks for the insight!

Erin

If you want to stray off the path a bit, try mincing a pod finely and mix it with a little orange marmalade. Spread on buttered toast for a real start to your morning!

I use about 1/2 pod per slice, but you need to adjust to your taste.

If you are into making your own marmalade, processing them with the cooking should even be better.

The orange/citrus flavor of the bhut jolokia reminded me of orange marmalade, so I thought...why not...

I make chutney pickle of Bhut/Naga jolokia with following things.
Measure 500 gms of pickle in total by weight.
6to 8 pods of Naga+ 1Lb of Thai+1 No of Capsicum+salt+oil+mustard seeds+Turmeric+vinegar.
Result>>>..Deadly tasting NJ pickle.

Naga Jolokia Addict

Cap Jack:

I have made jellies for canning and that sounds like a FANTASTIC idea. I am ON IT! I even have an orange marmalade recipe that I have not tried yet. I might try it with habs first since the Bhut Jolokias are in the future at this point.

NJA:

Can you clarify your quantites/portions? It sounds delicious but I'm confused. Do you process them or is this a fridge pickle? Are you using pickling cukes or pickles that you are doctoring?

IS IT SPRING YET!!

spencermom,

please mail me at,

nagajolokiaaddictatgmaildotcom
and I will send you the recipe.

Naga Jolokia Addict