Dried Bhut Jolokia Peppers spice up this rich infused oil. Measuring 1,000,000 on the Scoville scale, these fiery peppers are for spicy, adventurous food lovers only! 

Bhut Jolokia Peppers - Worlds Hottest Chile

3/4 cup olive oil
2 cups canola oil
2 dried Bhut Jolokia Peppers
4-6 cloves garlic

*Bhut Jolokia Peppers have an extremely high amount of capsaicin, the chemical responsible for its hotness. This can burn your skin, so it is advised your wear rubber gloves when handling and chopping the peppers. Never touch your face or eyes and immediately wash your gloves and hands after handling the peppers. 

Combine the oils over medium heat. Chop the peppers, using care noted above. Peel the cloves. 

When the oil starts to smoke, take off the heat. When the oil cools down to 300 degrees, add the garlic and peppers. Let them infuse for 30 minutes. 

Strain the mixture into a clean, glass jar. Keep covered in the refrigerator for up to one month. 

Ghost oil recipe applications:

Grilled vegetables

Pasta

Eggs

Vinaigrettes

Stir fries

Soups