How to Cook With the World’s Hottest Pepper (Without Killing Yourself)

When I spotted a single naga bhut jolokia pepper at the Union Square Greenmarket, I knew I had to try cooking with one of the world’s hottest peppers. With a Scoville rating of around one million (compared to a jalapeño’s mere 5,000), this wasn’t something to take lightly. Through careful experimentation, I developed a method to harness its intense heat safely while creating a flavorful Southeast Asian-inspired curry. This recipe serves 4-6 people and demonstrates how to work with extremely hot peppers without compromising flavor or safety.

The key to success lies in leaving the pepper whole and using heat and salt to draw out its capsaicin gradually. This technique allows you to infuse dishes with complex heat while maintaining control over the spice level. By balancing the pepper’s intensity with coconut milk’s sweetness and lime’s acidity, we create a harmonious dish that showcases the pepper’s flavor without overwhelming heat.

Yield: 4-6 Servings

How to Cook With the World’s Hottest Pepper

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A safe method for cooking with one of the world's hottest peppers, creating a balanced Southeast Asian-inspired curry. This recipe demonstrates how to harness the naga bhut jolokia's intense heat while maintaining flavor and serving 4-6 people.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• whole naga bhut jolokia pepper
• 1 medium eggplant, cubed
• 1 head cauliflower, cut into florets
• 2 cups okra, trimmed
• 2 cups cherry tomatoes
• 1 medium zucchini, sliced
• 2 cups fresh kale, chopped
• 4 cloves garlic, minced
• 1 can coconut milk
• 2 tablespoons coconut oil
• 1 lime, juiced
• 2 tablespoons soy sauce
• Sea salt to taste
• Brown rice for serving

Instructions

1. Heat coconut oil in a deep pot over medium-high heat.
2. Add whole naga pepper and cook until it starts to blister.
3. Sprinkle salt over the pepper.
4. Add eggplant and garlic, cook until eggplant starts to brown.
5. Season with salt and add cauliflower.
6. Add okra and season again.
7. Add cherry tomatoes, zucchini, and kale.
8. Pour in coconut milk and a little water if needed to thin.
9. Add soy sauce and stir gently, avoiding breaking the pepper.
10. Reduce heat and simmer for 15-20 minutes.
11. Add lime juice.
12. Remove pepper using tongs (do not touch with hands).
13. Serve over brown rice.

Notes

When working with extremely hot peppers, never touch your face or eyes while cooking. Keep rice handy to help neutralize the heat – it works better than water because it can absorb the oil-based capsaicin. The pepper can be squeezed with tongs before removing to release more heat if desired, but never eat the pepper itself.

This recipe is highly adaptable – you can use different vegetables based on availability, or adjust the heat level by using less potent peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the heat level may intensify over time.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 450Total Fat: 22gSodium: 550mgCarbohydrates: 55gFiber: 6gSugar: 12gProtein: 18g