Be advised, the heat is on! Like a supernova exploding in your mouth, these recipes will have you feeling the burn. They feature hot-hot chile peppers, like ghost peppers and habanero, that rank high on the Scoville scale, which measures a pungent pepper’s spicy heat.
Give ’em a try, brave souls! And if the fire burns just a bit too bright, we can help tame the flames.
“This is mouth burning, but addictive,” says HOLLY9000. “It’s great on Peruvian chicken, burritos, salads, or as a veggie dip. For a more tame sauce, omit the ghost peppers.”
“This is the world’s hottest curry,” says Jonathan. “It is atomically spicy! Because it contains the world’s hottest chile, the Bhut Jolokia or ‘Ghost Chile’, which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart.”
“Buffalo wings with an extreme kick,” says Jason L. “This recipe can be made hotter if you can find ghost chillies or ghost chilli sauce in replacement of the habanero sauce.”
“This sauce will surprise you with a sweet initial flavor followed by rising heat,” says Brian Waltz. “It’s excellent for grilled wings, as a dip, or as a marinade.”
“This chili is amazing,” raves CALTROCKSTAR. “I have won two chili cook-offs and given this recipes to numerous admirers! Never tasted a better chili in my life! Sometimes I cut the hot peppers slightly, but not much.”
Marinate the salmon in orange and lime juice with tequila and minced habanero peppers. Then serve it with a habanero pepper and lime zest butter. “Remove the seeds from the peppers to tame the heat,” says Mike Smith, the recipe submitter. You can also substitute a less fiery pepper like jalapenos.
Here it is, the hellish relish! “EXTREMELY MEGA HOT!” warns EL~LOCO~FOODS. “This relish is very sweet but extremely hot — lip and mouth numbing HOT!”
This blazing-hot baked chicken combines loads of cayenne pepper with Mexican-style hot sauce, sweetened with brown sugar. “It is very spicy and tangy,” says Anna Rivera. “Chicken thighs are softer and juicier.”
This Jamaican-style cabbage recipe gets the point across with Scotch bonnet chile pepper. “Great with jerk chicken or pork,” says NewBerry.
Pro Tip: When prepping your peppers, take El Loco’s advice: “Make sure to use rubber gloves when handing and chopping the chili peppers.”
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