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I have an event coming up and the person who usually brings the popular 'Ghost Pepper Cheese Dip' can't make it.

I've order some 'Smoked and Dried Bhut Jolokia Ghost Chili Pepper Pods' but I have not idea how to deal with them.

I figure I need to soak them, then mince them and integrate them into a queso.

But that seems to too simple...insanely hot peppers, meat and cheese.

I'm thinking Velvetta, 80/20 hamburger, rotel, cumin...and maybe sour cream (to kill some of the fire)...

I'm make shots in the dark.

Any advice would be welcomed.

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  • Can you describe their version in any detail so folks could try to help you replicate it? Without that, people are stuck kind of guessing, and you'd probably be better off just googling for recipes (or asking them for their recipe).
    – Cascabel
    Oct 29, 2016 at 4:42
  • I'm not really interested in duplicating his offering, but just trying to make a good dish. Stupid hot dish but yummy
    – Iunknown
    Oct 29, 2016 at 4:47
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    Hello lunknown, I am afraid that, if you don't specify what problem you are trying to solve, your question will be closed as a recipe request, or as too broad. I can't find any question in your description, you are simply listing what you are planning to do. What information are you after?
    – rumtscho
    Oct 29, 2016 at 10:28
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    Or perhaps your friend bought a jar of Mrs. Renfro's Ghost Pepper Scary Hot Nacho Cheese Sauce which contains a Velveeta-like cheese product, tomato, onion, and lots of peppers (green chile, sweet red, sweet green, jalapeno, ghost).
    – Giorgio
    Oct 29, 2016 at 12:00
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    You still haven't explained how it is different from a recipe request. Have you read our scope? cooking.stackexchange.com/help/on-topic. Recipe requests are off topic. "Does ingredient X pair well with ingredient Y" is also off topic. So what exactly do you want to know, and how is it different from these two?
    – rumtscho
    Oct 29, 2016 at 14:31

1 Answer 1

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The basic question is how to work with your dried bhut jolokia chili peppers.

First and foremost, don gloves (and, afterwards, remove them so that they're inside out).

To rehydrate the pods, put them in a bowl and pour boiling water over them, enough to cover them. Cover the bowl with plastic wrap and let it sit until the chilies are softened, at least 10-15 minutes. As though you needed them to be more intense (really), you could toast the dry pods (both sides) in a hot, dry skillet, before rehydrating.

As for the dip, follow any recipe for queso, such as your Velveeta approach, with sauteed meat, onions, and tomatoes.

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