I Cooked with the Hottest Peppers in the World – And Survived (Maybe)

Let's make some spicy food and see just how much these chilli peppers pack a punch! We've got a spicy sichuan broth to get us going, then Jerk chicken using scotch bonnets, a super hot ghost pepper dip, followed by a Carolina reaper curry!

Full Recipes: https://barrylewis.net/recipe/cooking...

Ingredients:
Ghost Pepper Dip
1 large red pepper, sliced & de-seeded
3-4 ghost peppers
2 garlic cloves, chopped roughly
120 ml water
30ml white vinegar
1tbsp sugar
1tsp salt

Sichuan hot pot
2tbsp veg oil
1 thumb size piece of ginger, sliced thin
3 bay leaves
3 cloves garlic
1 cinnamon stick
3 star anise
1tsp ground cloves
1tbsp Sichuan peppercorns
12 whole dried red chilies
1 pack spicy hot pot soup base
1.5L chicken stock

For dipping: Soy Sauce or sesame oil
For dunking: Thinly sliced raw meat or fish, rice noodles
Note: I actually used cooked thinly sliced meat

Jerk Chicken
Approx 1Kg chicken pieces, with skin on
6 Scotch Bonnet peppers, roughly chopped, stalk removed
6 garlic cloves, chopped
1 red onion, diced
4 Spring onions, roughly chopped, ends removed
60ml apple cider vinegar
60ml soy sauce
2tbsp olive oil
1 orange, juice but zest too if you wish
½ Lime, juice but zest too if you wish
1tbsp ginger, grated
2tbsp brown sugar
Pinch of salt & pepper
1tsp nutmeg
1tsp allspice
1tsp cinnamon
1tsp fresh thyme, chopped

Carolina Reaper Phaal
1tbsp veg oil
500g diced lamb or other meats -beef / chicken etc
3 Carolina Reapers, chopped (project X chilli peppers even hotter!)
1 onion, diced
3 spring onions, heads removed, chopped fine
4 cloves garlic, chopped fine
1tbsp ginger, grated
1tsp paprika
5 cardamom pods, seeds only
1tsp turmeric
1tsp cumin
1tbsp medium curry powder
2tbsp tomato puree
400g tin chopped tomatoes
250ml chicken stock
Juice of half a lime
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