I'd like one too

I (sadly) only have 7 Buhts from this years harvest and want to make the best use of them. They are still fresh in the fridge, but won't stay that way much longer. I could freeze or dry them, but find it more interesting to use some or all of them now.

I have about half a pound of dry and 35 fresah red pods of Naga in my fridge. If you love Naga, you must have 1 year's supply available with you on any given date.

I am going to try using a different combo this time. I will inform you how it turns out.

Naga Jolokia Addict

Do you reconstitute the dried ones before using them?

Have you tried roasting them?

Have you tried using ascorbic acid instead of acetic acid [vinegar]?

Have you considered making a mash, fermenting them first?

The homebrew/home winemaking hobby has small wooden kasks in sizes as small as a gallon. While a gallon of hot sauce can be a large amount, aging it in a wooden cask may impart a more complex flavor youre possibly looking for.

this is just where my reasoning takes me, thats all...

shelby guy,

No, I do not roast them.
Yes, I have thought of using ascorbic acid this time when I plan another batch.
I had read about fermenting hot peppers but I must agree that I had not given a thought to do that. Can you tell me how to?

Wooden cask is not on my agenda so any alternatives?

Thanks for your troubles.

Naga Jolokia Addict.

Homebrew suppliers sell chunks of oak barrels that you can add to your glass fermenter for an "oaked" flavor. They bag is quite cheap and you can use the beer soaked pieces to add to the bbq to make some killer smoke. Haven't tried that with sauce yet, so it's just a suggestion... that I am now considering myself. Beef jerky anyone? =)

-HabBob

I ate a Naga Bhut Jolokia whole, which we grew in our garden. "What was I thinking??"

Fellow pepper lovers, check out our pepper pages and join our message board. We'd love to hear from you.

Jeff & Lynn

http://www.youtube.com/watch?v=axCfa6pbDhA&feature=channel_page

Here is a link that might be useful: Jeff's Hot Sauces - Pepper Pages

I grew the Bhut plants from seed last year. 6 plants took about 4 months to start producing. I harvested pods three separate times on each plant. about 20 each time for a total 350 pods. Starting 300 plants this year...gotta have the best. Here is my recipe i can up in pint jars for me and my friends and a couple of burrito places in town (they sell the sauce in 1-tablespoon containers for a quarter.)
LET ME ADD ONE NOTE. I GROW ALL THE FRESH INGREDIENTS MYSELF

PEACOCKS PAINT REMOVER SAUCE

6 Bhut Pods-FRESH
6 Seranno Pods-FRESH
3 Orange Habenaro Pods-FRESH
6 Chocolate Jalepeno Pods-FRESH
6 Yellow Bananna Peppers-FRESH
25 Chili Petin (Birds Eye) Peppers-FRESH
6 cups Yellow Pear Tomatoes-FRESH
4 cups Tomatillos Roasted-FRESH
3 cups Cherry Tomatoes-FRESH
1 cup Yellow Bell Pepper-FRESH
10 Cloves Garlic-FRESH
3 bunchs appx. 20 Green Onions-FRESH tops and all
3 Walla Walla Sweet ONIONS Grown in Walla Walla Wash. Or 3 1015 onions from the Texas valley
1 cup Chopped Cilantro-Fresh
2 Tablespoons Ground Cumin from seeds-FRESH
1/4 cup chopped Oregino-FRESH
1/3 cup Sea Salt
3 tablespoons Fresh Ground Peppercorns
1 Whole Lime-skin and all
1 Whole Lemon-skin and all
1/2 cup Brown Sugar
2 tablespoons Chocolate Suryp
1 cup Fresh Squeezed Orange Juice
2 cups Cider Vinager
1 cups Distilled water
1/2 cup Gold Tequila (NOTE***use 1/4 cup in recipe***pour rest in shot glasses and drink yourself or share)

NOW THE WORK BEGINS
Chop all ingredients. process in blender to med. fine. I have everything seperated in bowls so I grab some of each and fill the blender half way and blend then pour it in a big pot.
***MAKE SURE YOU WEAR GOGGLES...MAKE SURE TOP LID IS ON BLENDER
ANY THAT SPLASHES ON THE WALL WILL PEEL THE PAINT OFF****

Bring all ingredients to a boil. al soon as it boils reduce to simmer for 20 Min.

Sterilize pint jars,caps, & lids in hot boiling water
Fill jars to 1/2" of top....wipe rim clean with tequilla soaked paper towel. Hell pour a couple more shots for yourself.
Put sealed jars in boiling water for 20 Min. then remove and
set aside to cool...***Note*** you might half a jar left over so put it in the frig and make some Queso dip and add a couple of teaspoons of the sauce to it.....Grab some tortilla chips and the bottle of tequilla and sit down to watch the SUPER BOWL end eat and drink to your hearts content. Might be a little work to make all this but you should habe a couple of months supply of salsa to enjoy...CHOWA DOWN. RANDY

i put fresh bhuts in a cold smoker for a day or so (they take smoke slowly as they are not very meaty).

chop peppers, cover with vinegar, add some salt and boil briefly. steep for a week or two. puree and bottle.

I just finished a sauce with 72( one pound fresh ) jolokias, 68 (one pound fresh orange habaneros), 2 cups vinegar, and a good mix of favorite spices and flavors. If this isn't hot enough for you, tweak it to your liking. It burns the mouth real well and sits in your stomach like battery acid.

All I can say is: WHY???
Eating something that will peel paint off the wall, burns the mouth real well and sits in your stomach like battery acid has got to be just plain stupid. But hey, keep it up. I can sit for hours and watch Utube vid after Utube vid of people eating the damn things and by the time I am done, I have performed a 26 mile workout worth of laughing.