Follow these steps for perfect results
dried bhut jolokia chiles
stemmed
garlic
white vinegar
diced tomatoes
with juice
salt
extra-virgin olive oil
canola oil
dried bhut jolokia chile
cut in half lengthwise
Rehydrate dried bhut jolokia chiles in hot water for 15 minutes.
Combine rehydrated chiles, soaking water (1/3 cup), garlic, and vinegar in a blender; puree until smooth.
Mix the chile puree with diced tomatoes in a bowl.
Preheat oven to 225°F.
In an oven-safe dish, combine extra-virgin olive oil, canola oil, and halved dried bhut jolokia chile.
Cover the dish with aluminum foil and bake for 3 hours.
Remove from oven and transfer to an airtight container.
Place in refrigerator to cool.
Store in refrigerator for up to 1 month. For added heat, leave pepper in the oil.
Expert advice for the best results
Use caution when handling bhut jolokia chiles; wear gloves.
Adjust the amount of chile to control the heat level.
Allow the oil to cool completely before storing to prevent condensation.
Store in a cool, dark place for optimal flavor and shelf life.
Everything you need to know before you start
15 minutes
Can be made ahead and stored for up to 1 month.
Serve in a small bowl or drizzle from a bottle. Consider a contrasting color background to enhance presentation.
Drizzle over pizza or pasta.
Use as a condiment for tacos or burritos.
Add a few drops to soups or stews.
Hoppy beers can help cut through the heat.
The slight sweetness can balance the spice.
Discover the story behind this recipe
Bhut jolokia chiles are a staple in Assamese cuisine and are often used in traditional dishes.
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