I was surprised at the interest folks seemed to have with Bhut Jolokia. Honestly, I bought the plant out of curiosity and because of the fussiness of growing and the long time it takes to ripen, the Missus didn't think the plant had a chance. But with the recent warm days, guess what?
So having these have been interesting. But what happens after all of the novelty? We are enjoying our garden and it is important not to waste, not a single radish, cucumber, shishito pepper, or leaf of kale if possible. We know when to pull the plug....the stalk of lettuce was almost two feet high and the leaves were getting bitter, it's time to move on. But what about all these ghost peppers? We've kind of decided not to go out and find specific recipes for our ghost peppers, but to insert them into everyday items we'd make, which would be much like how we garden; a very organic process.
Which is how it ended up in guacamole. The Missus is the guac maker in the family, so this is basically what She made. We had bought some nice 80/20 grass fed ground beef and some other veggies to grill. I'm not a big fan of grilling burgers, I like them griddled in their own fat, but items that baste our add moisture to the product are exceptions. Initially, it was going to be teri-burgers, but the Missus wanted me to fire roast one of the peppers for guacamole. I love guacamole on burgers, so I thought why not just grill of the meat and pile on that lovely guacamole on the burger?
I had the Missus put only half the roasted ghost pepper in the batch of guacamole, seeds and all. This was enough for a nice fruity heat that lasted for several minutes after each bite. It was delicious! Next time we'll throw in some bacon as well....ghost pepper-bacon guacamole!
I'm just giving you more or less a list of ingredients...the Missus doesn't really measure. You can replace the ghost peppers with 1-2 serranos if you like. Or a habanero. If you do use a very spicy chili, make sure to mince it very finely. I do all the chopping of the peppers, garlic, and such for the Missus who doesn't like to prep those items.
Roasted Ghost Pepper Guacamole
3-4 medium avocados
1-2 roma tomatoes seeded and chopped
1/3 red onion chopped
1/2 roasted ghost pepper, seeds and all, very finely minced
1 clove of garlic finely minced
cilantro (optional to taste)
lime juice to taste
salt to taste
You might want to go a little conservative in terms of salt and lime juice initially. You can put your guac in the fridge and let set for 15-20 minutes and then adjust the flavors.
It was great on the grassy flavored burger. We managed to use tomatoes, lettuce, and cilantro from the yard.
Ok, but what about the other half of the ghost pepper? Well, I didn't want to waste the rest of the rolls I had bought and I ended up using the smoker again today. So I went ahead and did a Rib Sandwich topped with my Asian Purple Cabbage slaw. I took a half cup of my BBQ sauce, added a bit more agave syrup, then the other half of the ghost pepper and blended.
So, when I made this, the Missus had a taste and said it was "kind of sissy". Nothing I could really do about it and I put it in the fridge. When it came time to eat the stuff, 2 hours later, holy smokes......man, it was pretty darn spicy. I'll use more sauce as a base next time! Still it did have add a nice fruitiness to the sauce....while you were able to enjoy it!
So three you go Lynnea, I hope you enjoyed this one! I gotta go and shred 10 pounds of chicken for da Boyz' food now! Hope you're all staying cool and safe on this hot weekend!