Hot!
We’re talking H-O-T!
We’re talking very H-O-T!
Ghost Jolokia peppers are said to be 300 times hotter than Jalapeños. That’s 300 times! They are at the top of the list of the hottest peppers in the world!
When Melissa’s Produce sent me Ghost Pepper Jolokia Hot Sauce for recipe testing, I wasn’t quite sure how I would use it. While I absolutely love spicy foods, I hadn’t ever tried a pepper this hot. (Though, Savinas are close.)
I tried the tiniest bit possible, and let me tell you, my friends, WOWZA!
Immediately I knew it would be perfect with something juicy and sweet. So I rubbed a very little bit onto pineapple slices. Just enough so that I could barely see specks of red.
And it was just enough. Covered with caramelized sugar, it was perfectly hot and delicious.
And the rice beneath these sweet and spicy pineapples is every bit as delectable as a traditional Thai sticky rice, only I made it with coconut water in lieu of coconut milk.
Yup, that makes this totally fat-free, which is just an accidental perk of this already divine dish. It’s sweet enough for dessert, and savory enough for any meal.
It’s so pretty, isn’t it?
Let’s make it this weekend for friends, shall we?
- 1 cup glutinous rice This does not mean it contains gluten! I like to use Calrose -- which is available at most markets.
- 1 cup water
- 1-1/4 cup coconut water divided
- 1 tablespoon brown sugar
- 1/4 teaspoon sea salt
- 4 approximately 1/2-inch slices of a whole pineapple (here's How to Peel and Cut a Pineapple)
- 1/8 teaspoon or less Ghost Pepper Jolokia Hot Sauce
- 2 tablespoons brown sugar
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In a medium-sized pot, soak the rice in 1 cup of water for 30 minutes.
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After 30 minutes, do not drain the rice, and add 1 cup of the coconut water, brown sugar and salt. Stir to blend.
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Place the pot over medium-high heat and bring to a boil. Immediately reduce the heat to the lowest setting and partially cover with a lid so that there's a tiny bit of room for steam to escape.
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Simmer until all of the liquid has been absorbed by the rice, about 20 minutes.
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Then turn off the heat, and leave the pot on the stove with the lid on until you're ready to serve.
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Turn on the broiler, or get a small kitchen torch ready to use.
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Place the pineapple slices on a baking sheet and use your finger to rub a very tiny bit of the Ghost Pepper Jolokia Hot Sauce onto the top of each pineapple slice. (Be sure to wash your hands extremely well when you're done!)
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Sprinkling evenly, divide the brown sugar between the 4 pineapple slices.
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Place the baking sheet directly beneath the flame in the broiler to caramelize the sugar, 30 seconds to 1 minute. (Or, use a small kitchen torch.)
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Mix the remaining 1/4 cup of coconut water into the rice, cut the finished pineapple into bite-sized pieces and serve over sticky the rice.
Oh my… that looks divine.
Thank you, Cathy! XO
Yeah. Uh-huh! I just made a ghost pepper aioli for a Table Set thing. HOT and heck-like. GREG
Greg, I think it will take me the rest of my life to use up the entire bottle of the sauce I have. 😉
Wow – not sure I would want something that hot. And I definitely like hot foods! Might try your recipe with a standard three-alarm hot sauce, thoughT 🙂
Yes, watch out — it’s crazy hot! You could certainly use a more mild pepper sauce — or even a sprinkling of cayenne.
Valentina,
Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!