Cooking the Spiciest Recipes

4 Spicy Recipes to Try Today

Including a Ghost Pepper Dip, Sichuan Hot Pot, Authentic Jerk Chicken, and finishing up with a Carolina Reaper Phaal! The Carolina Reaper was, until only recently, the hottest chilli in the world. It has been superseded by ‘Project X’, grown by the same person in the USA. However, with the Reaper at a kicking 2 million Scoville units, it certainly packs a punch! I’m not a huge fan of spicy food, but I’ll try it, and I’m curious if these recipes are actually worth it or if it sometimes overtakes the flavour.

Here’s how to make these recipes. Remember, you can add or lower the chilli heat and adjust the ingredients to your taste. I’ve made a few notes, but it’s all about personal taste.

Ghost Pepper Dip

Instructions:

1. Slice the ghost peppers in half, removing any stem and carefully de-seed them (use food-safe gloves). Discard the seeds and stalk, then roughly chop the peppers.
2. Place the sliced ghost peppers, red pepper, and all other ingredients in a saucepan.
3. Bring to a simmer over medium heat, stirring occasionally. Simmer for approximately 10 minutes until softened.
4. Let the mixture cool, then transfer to a blender and blend until smooth. For a thinner consistency, use a lid while simmering, or leave the lid off for a thicker sauce.
5. Serve with pitta or naan breads for dunking. Store in the fridge for up to 3 weeks.

Sichuan Hot Pot

Instructions:

1. In a large wok, heat the oil and cook the ginger slices until lightly browned.
2. Add garlic, bay leaves, cinnamon stick, ground cloves, and star anise, frying for 2 minutes. Stir constantly to avoid burning.
3. Add the dried chillies, spicy soup base, chicken stock, and peppercorns. Bring to a boil, then simmer for 10 minutes to combine the flavours.
4. To assemble, plug in a hot plate and place the broth in a large pot, simmering gently. Add more boiling water as needed.
5. Serve with a variety of meats, rice noodles, and dipping sauces. Everyone can cook their food in the broth at the table!

Jerk Chicken

Instructions:

1. Add all ingredients (except chicken) to a blender and blend until fairly smooth. It doesn’t need to be perfectly smooth unless desired.
2. Score the chicken pieces with a sharp knife, then add them to a large ziplock bag. Pour the marinade over the chicken and massage it into the meat. Leave in the fridge for at least a few hours, or ideally overnight.
3. Preheat the oven to 180°C (160°C fan) or equivalent. Bake the chicken for 40 minutes, checking to ensure it’s fully cooked (juices should run clear).
4. Any leftover marinade can be simmered to use as a sauce for dunking.

Carolina Reaper Phaal

Instructions:

1. Wear gloves when handling the chillies. Chop the Carolina Reapers and fry them in a large saucepan with the onion in vegetable oil for a few minutes until softened.
2. Add the lamb, season with salt and pepper, and fry until browned.
3. Add the spring onions, garlic, ginger, paprika, turmeric, cumin, curry powder, cardamom seeds, and tomato purée. Stir well and cook until fragrant.
4. Pour in the chopped tomatoes, lime juice and chicken stock. Simmer for 20 minutes, stirring occasionally.
5. Serve with a squeeze of more lime juice if you wish, rice is nice with a naan bread, and maybe a glass of milk to cool things down!