So I was lucky enough to trip over Marx Foods and Justin Marx a bit ago. And he’s been generous about letting me try the products he sells.
So I tossed my name in to try out their fresh ghost chilies. Yes, these were free and given to me by a company.
And they are hella intimidating. I’ve never had peppers tingle my nose before, and these could do it while whole and untouched.
Right, so I haven’t talked about hot peppers much here. I’ve frequently grown jalapenos, serranos, and habaneros. I think the flesh of a couple jalapenos are pretty decent substitute for green bell peppers in many dishes. Serranos are perfect for tingling up a summer sandwich of garden fresh tomatoes, white bread, mayonnaise, and salt. I rarely ever use the habaneros because they don’t add much in the way of flavor while they’re adding heat. My father’s the one who wants to plant them, and it’s mainly so he can talk about how he grows these really hot peppers. The most machismo I’ve had about peppers was eating a whole fresh bird’s eye chili on a dare in college – it hurt a lot, but I managed to surreptitiously drink a can of cola and that did a great job of cutting the burn and giving me style points.
In addition that background, it’s also worth noting that I usually can’t be bothered to wear gloves, even with habaneros. I just have one dirty hand (which touches the peppers) and one clean hand (which only touches the knife) – and then I try to remember which was which as the day wears on (okay, fine – my right hand is always the one with the knife). For these, however, I went to the sex supplies and pulled out the gloves.
Right, so the first recipe was just a private experiment to see just how impossible it was to eat one.
Ghost Chili bagel and egg breakfast
step one – fry half a slice of bacon. Once crispy, remove the bacon to a towel to dry.
Cut flesh of the chili from the seeds and membranes. Slice very thinly. Toss the slices of chili into the hot bacon fat and stir them around until they start to brown.
Put sliced bagel in the oven to toast.
Scrape the toasty pepper slices into a single thickness gathering, and crack an egg over the peppers. Continue to fry the peppery egg as you enjoy.
Gather your plate of toasted bagel (with cream cheese), bacon, and fried egg. Place the egg on top of one bagel and salt generously – but don’t make a sandwich in case you want unadulterated bagel to soothe your mouth later. Also slice some cheese for buffering, too.
Nom
End result of the breakfast was actually not bad! I might do it again. My nose ran a little and there was a little sweat on my scalp, but it ended up being an entirely delicious breakfast.
Oh – one more bit of background, I recently went to visit my ex, who has since become a rabbi, and while there we made candied etrog peel. I suggested we save the boiling liquid, so I came home with two jars of etrog syrup and my bags having been searched by TSA.
Right, so etrog syrup.
First things I made was citrus candied chilies.
Candied Chilies
First, I cut the flesh of two chilies away from the seeds and membranes – hold by the stem, and aim shallow. I managed to get one pepper into two pieces and the other into three.
Next I boiled the etrog syrup – already so supersaturated that crystals had formed, so I didn’t add more sugar. If you are starting without syrup, add equal quantities of water and sugar of sufficient quantity that the pieces float about and you aren’t worried the liquid will boil away.
Once it came to a boil, I carefully transferred each piece of pepper and let them boil for about three to five minutes.
I placed the pieces on some waved paper to dry, and I poured the (now insanely spicy) syrup into a clean jar.
Once the peppers were drier, I dredged them in sugar and put them in a jar.
So what do I do with candied peppers? Well, so far I’ve tried truffles
Candied Ghost Chili Truffles
ganache center
6oz República del Cacao° 75% Los Rios
4oz light cream (should have been heavy cream, but the store was out)
2 grams candied ghost chili, minced finely
coating
70% Santander
But that just used up one of the five pieces, and the truffles are just on the slightly insane side of spicy, but tasty.
And I still have the etrog/pepper syrup. But I have a plan. Well, at least a plan for a little of it.
Chili-glazed Rosemary Roast Sweet Potatoes
Cut sweet potatoes into 1 inch cubes, or larger chunks.
Roast them in oven, until just cooked through, with rosemary and ground allspice.
When cool enough to handle, toss the potatoes with the etrog/chili syrup and then put the potatoes back in the oven long enough to get some caramelization.
Finish with kosher salt for texture.
I tried roasting some of the peppers in the oven, but they are thin-skinned peppers and I chose some of the smaller ones, so I ended up with dried peppers, instead. From them, I made two seasoned butters.
2 Ghost Chili Seasoned Butters – sweet and savory
Sweet
4-5 Tablespoons of softened butter
pinch powdered ghost pepper (about a pinch’s worth, if from a jar)
3-4 Tablespoons of buckwheat honey
sprinkle of powdered mace
Savory
4-5 Tablespoons of softened butter
pinch powdered ghost pepper (about a pinch’s worth, if from a jar)
1/16th teaspoon smoked paprika
1/4 teaspoon paprika
And that still leaves me with quite a few peppers to work with!
