Hot Chili Recipes

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Bhut Jolokia/ Ghost Chili Cupcakes
Cupcakes :
-One dried Bhut Jolokia / Ghost Chili pod
-3 eggs
-1 cup of butter (softened)
-1 cup caster sugar
-Half a cup of milk
-1 and half cups self raising flower(sifted)
-1 teaspoon vanilla extract
-100g dark chocolate pieces
-1 tablespoon cocoa powder
-100g dark chocolate, chopped
-20g butter
-Third cup thickened(heavy) cream
-remaining Chilli-infused water
-Chillies for decoration
1. Preheat oven to 160c. Line a twelve cupcake pan with cupcake papers. Slice the Bhut Jolokia down the centre, remove the seeds, then place the Chilli's in a cup with a quarter of hot water to soak for ten minutes. In a medium- sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.

2. Add milk, flour and vanilla, stir to combine. Add the dark chocolate, cocoa powder and half of the chilli infused water, combine. Beat with electric mixer for 2 minutes, until light and creamy.

3. Divide the mixture evenly between the cupcake peppers. Bake for eighteen to twenty minutes until they have risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool before icing.


1. Meanwhile. combine the chocolate and butter in a medium- sized pan over a medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted.

2. Remove from heat, add cream, remaining chilli water and stir. Rest for ten minutes. The mixture will be firm and velvety in consistency. Put in a piping bag with a small plain nozzle and pipe onto cakes. Top with fresh chilli's.
Bhut Jolokia / Ghost Chili Salsa
-6 Large tomatoes, peeled and cut into chunks
-1 clove garlic, minced
-1 small onion, finely chopped
-1 large ghost chili pepper, finely chopped
-1 teaspoon vinegar
-1/2 teaspoon ground black pepper
-2 tablespoons tomato sauce(optional)
-1/2 teaspoon salt
-1/4 cup water
Place all ingredients into a large saucepan and simmer over low heat for 5 minutes stirring often so that it doesn't stick to the pan.. Turn off burner and let sit for 5 minutes. Pour mixture into a blender and process on medium speed for 1-2 minutes for chunky- style salsa and 3-4 minutes for a smoother salsa. If you like salsa with alot of heat add 2 ghost chili peppers.
Bhut Jolokia/ Ghost Chili Vodka
1 Litre good quality Vodka
3 dried Bhut Jolokia / Ghost Chili pods
  1. Sort through your Bhut Jolokia / Ghost Chili for the ones that can fit through the mouth of the bottle

  1. Remove stems

3. Leave the Bhut Jolokia / Ghost Chili whole for presentation and short term heat control. Add to Vodka and let it steep for 2-3 days.

Your Bhut Jolokia / Ghost Chili Vodka will get hotter the longer it steeps. To control the heat, taste it every couple of days and strain out the chilli once it's as hot as you like it, or regularly consume and replace in the bottle with fresh Vodka.
Trinidad Scorpion Pepper and Garlic Sauce
-1 tablespoon of olive oil
-1/2 cup of minced onions
-1/2 Trinidad Scorpion pepper pod, steeped in 2 cups of hot water for 20 minutes
-6 cloves of garlic, peeled and minced
-3 tablespoons of dried Trinidad Scorpion pepper
-1 teaspoon of salt
-1/2 teaspoon of black pepper
-1/2 teaspoon of cumin( optional)
-1 cup of vinegar
Ultimatum Trinidad Scorpion & Ghost Chili Seasoning
-1/4 cup seasoned salt
-1 tablespoon granulated garlic
-1 tablespoon granulated onion
-1 tablespoon smoked paprika
-1 tablespoon ghost pepper powder
-1/2 tablespoon Trinidad Scorpion powder
Shake all ingredients together. Store in a airtight jar.
Use seasoning on hamburgers, steaks, chicken, french fries and popcorn.
  1. In a nonreactive saucepan over medium heat, cook onions and garlic in olive oil until onions are translucent, about 4 minutes

  1. Add remaining ingredients, except vinegar, reduce heat to medium low, simmer for 20 minutes, stirring often

  1. Remove from heat and allow to cool to room temperature

  1. Pour contents into a blender, puree until smooth

  1. Add vinegar to mixture, blend until combined

6. Pour mixture into a sterilized jar, will keep in refrigerator for 1 year
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Chilli Chocolate Cupcakes with Flaming Strawberries
75g cocoa powder -190g plain flour-300g sugar-1-1/2 teaspoons baking powder-3/4 salt-2 eggs-180 ml hot water-180ml double cream-3 tablespoons vegetable oil-2 teaspoons vanilla extract-1 teaspoon Trinidad Moruga Powder-230g butter,softened-445g icing sugar-4 tablespoons unsweetened cocoa powder,sifted -18-24 strawberries-vodka,rum or your choice of alcohol 80 proof or higher.
To make the cupcakes: Preheat oven to machine muffin tin with cupcake papers and set aside.
Sift together cocoa,flour,sugar,baking soda,baking powder and salt into a large bowl.Add eggs,water,cream,oil and vanilla. Mix with a handheld mixer until smooth.
Divide batter among muffin cups,filling each half full. Bake for 20 minutes. Let cool before frosting.
To make the frosting: In the bowl of a standmixer fitted with wisk attachment,cream together sugar,cocoa and butter,beginning on low speed the increase to high. Beat until fluffy and lightened in colour.Transfer mixture to a piping bag,with a decorative tip. Frost cupcakes.
For the Strawberries: Hollow the strawberries carefully. If you pierce the side of the strawberry,start with a new one. Set one strawberry atop each frosted cupcake. Fill strawberries with liquor just before lighting. Enjoy the show.
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