apocalypse ghost chili potatoes
Ghost chilis (or bhut jolokia) are the HOTTEST in the world. On the scolville scale they measure at over 1 million (whereas the jalapeno rates at about 2,500 - 5,000 in comparison). In India they are even used in the military as an ingredient in tear gas! There is nothing I won't try, so I HAD to try these. Directions are to wear rubber gloves, keep away from skin, don't breath in their fumes. I used tongs and utensils to handle the pepper, and I made sure to immediately douse the cutting board, knife and tongs in soapy water after I used it on the pepper. (Because how much would it suck to accidentaly pick up the same knife, just rinse it and cut and apple with it?! lol). End result: a perfect amount of heat in the dish. It didn't hurt, it didn't make my eyes water and it didn't make my meal into an excersise of testing my pain thresholds. Probably the most noticeable effect I had was that after a few bites my face felt really warm, but in a pleasant way. This is the perfect way to experience the chili, its taste and effects. Love these chilis and can't wait to use them in chili, stew, chicken, or whatever else I think of...
Ingredients For apocalypse ghost chili potatoes
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1ghost chili / bhut jolokia
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4large potatoes
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1large yellow onion
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1 1/2grated sharp cheddar cheese
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1 croughly chopped cotija cheese
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1/4 cparmesan cheese
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2 cheavy whipping cream
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3 Tbspolive oil
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2 tspkosher salt
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1 tspgarlic powder
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1 tsppepper
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1 tspold bay seasoning
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1/2 cbacos (optional)
How To Make apocalypse ghost chili potatoes
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1Preheat oven to 400*
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2Using tongs, carefully remove one of the ghost chilis. -
3Place chili in bowl and cover it with warm water. Use a knife to carefully score the chili, letting out some of its seeds. Set aside.
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4Roughly dice and slice up the potatoes and onion. Place in baking dish and mix in the olive oil and all the spices.
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5Carefully discard the chili from the water. While protecting your hands, pour the water over the potatoes and use a spatula to mix it in.
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6Warm cream in small pot. Once it just begins to boil, turn off heat.
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7Place cheese on top of potatoes and sprinkle bacocs (optional) on top.
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8Pour cream over the whole dish.
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9Bake for 40 minutes at 400* or until dish is bubbly, cheese is browned on top and potatoes are tender. ** Important to let it stand about 10 minutes to thicken, before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
