Not for the faint of heart!
This pepper is known for extreme heat. Use sparingly to spice up any meal including steak, potatoes, vegetables, poultry and tacos.
Grilled Ghost Chili Pepper Shrimp. Preheat your grill to medium heat, then mix 2 tablespoons of olive oil, a teaspoon of paprika, and a tablespoon of Caravel Gourmet's Ghost Chili Pepper Sea Salt. Toss the shelled shrimp in that mixture, then grill each side of the shrimp for 2-3 minutes, until opaque.
Flash Fried Ghost Chili Pepper Zucchini.
Keep the squash green and get all of the flavor, too, by quickly flash frying it. Slice a zucchini in half, then slice in ¼” pieces and toss with olive oil and Caravel Gourmet's
Ghost Chili Pepper Sea Salt,
put a bit of olive oil in the pan. Quickly heat the zucchini slices in the pan on medium heat till they turn bright green and just start to soften and brown, stirring frequently.
Baked Ghost Chili Pepper Kale Chips.
One of many options we have for seasoning kale chips, Caravel Gourmet’s Ghost Chili Pepper Sea Salt
makes kale chips that zing with Ghost Chili Pepper y flavor. Prep the kale as you normally would, toss with olive and the sea salt, and bake at 350F until the edges are brown.
Roasted Ghost Chili Pepper Cauliflower.
The great thing about cauliflower is that it absorbs so much of the flavors you give it, and this salt is no exception. After cutting the cauliflower into ½”-thick pieces, toss them gently in olive oil, sprinkle both sides of each piece with Caravel Gourmet's Ghost Chili Pepper Sea Salt
, and bake them at 375F for 30 to 35 minutes, turning once.
Ghost Chili Pepper Roasted Tomatoes.
Use heirlooms or large, squat tomatoes for the best effect, though any will do. After you’ve cut your tomatoes into 1” slices, drizzle them in your favorite keto-friendly oil and sprinkle with Caravel Gourmet’s Ghost Chili Pepper Sea Salt
before roasting them at 350F for 15 minutes or until soft in the center.