ghost pepper

This beef vindaloo recipe is always a popular curry dish. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference.

Spicy Beef Vindaloo – Recipe

beef

olive oil

onion

serrano peppers (chopped, peppers

tomato paste

beef stock

Salt and pepper

white wine vinegar

garlic

spicy red chili flakes

paprika

ginger

coriander

turmeric

mustard powder

cumin

cinnamon

Add the beef to a large bowl.

Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the beef and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.

Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.

Add the beef along with the marinade and cook another 5 minutes to nicely brown up the pieces.

Add the tomato paste and cook another minute, stirring.

Add the beef stock (You can also use chicken or veggie stock, or just water) and stir until the mixture thins out and becomes a sauce. You can add more broth or water if needed. Reduce the heat and let it simmer for 30-40 minutes, until the beef is cooked through and tender.

Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!

https://www.youtube.com/watch?v=FnchkEFwzSE

A recipe for spicy beef vindaloo curry, made with a homemade vindaloo seasoning. I've added in some extra ghost pepper chili flakes to the mix for an extra spicy version. I hope you enjoy the recipe.

Spicy Beef Vindaloo – Recipe

This beef vindaloo recipe is always a popular curry dish. My version is wonderfully fiery, though you can easily adjust the heat and spice to your preference.

Ingredients

2 pounds beef chuck, cut into bite sized pieces 
2 tablespoons olive oil 
1 small onion chopped 
2 serrano peppers chopped (or use Indian peppers if you can obtain them) 
2 tablespoons tomato paste 
2 cups beef stock
Salt and pepper to taste 
FOR THE MARINADE
½ cup white wine vinegar 
6 cloves garlic minced 
2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick 
1 teaspoon paprika 
1 teaspoon ginger 
1 teaspoon coriander 
1 teaspoon turmeric 
1 teaspoon mustard powder 
½ teaspoon cumin 
½ teaspoon cinnamon 
OPTIONAL OTHER SPICES: 1 teaspoon garam masala, 1 teaspoon brown sugar
FOR SERVING: Cooked rice, fresh herbs, extra chili flakes

Instructions

Add the beef to a large bowl.
Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the beef and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
Add the beef along with the marinade and cook another 5 minutes to nicely brown up the pieces.
Add the tomato paste and cook another minute, stirring.
Add the beef stock (You can also use chicken or veggie stock, or just water) and stir until the mixture thins out and becomes a sauce. You can add more broth or water if needed. Reduce the heat and let it simmer for 30-40 minutes, until the beef is cooked through and tender.
Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!

Recipe Notes

This is definitely a hot and spicy dish. Some would say very hot, though you can dial back the heat by using milder chilies and going easy on the red chili flakes. If you're looking for an even HOTTER version, go with habanero peppers, or fiery ghost peppers, which will REALLY heat things up.

You can get the printable recipe with discussion at my site at ChiliPepperMadness.com. Enjoy!

Beef Vindaloo - A Recipe from Chili Pepper Madness

My spicy beef jerky recipe brings it to a whole new level with an extra spicy marinade. Learn how to make beef jerky at home with a dehydrator from the author of "The Spicy Dehydrator Cookbook".

Spicy Beef Jerky Recipe

London broil

bourbon

brown sugar

Worcestershire sauce

apple cider vinegar

spicy chili powder

Cajun seasoning blend

garlic powder

onion powder

Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.

Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.

Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.

Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.

Lay the beef strips out evenly onto your dehydrator trays.

Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.

Let them cool, then wipe away any residual moisture.

After they’ve cooled, store them in airtight containers or enjoy them right away.

Yields about 2/3 pound jerky.

Make your own ghost pepper hot sauce at home with this recipe, which includes plenty of chopped ghost peppers, tomatoes, vinegar and salt. Big flavor, big spice! With a pleasant blast of heat. Drizzle it over everything!

Ghost Pepper Hot Sauce - Recipe

bhut jolokia peppers (ghost peppers, chopped)

tomatoes

red wine vinegar

salt

water

Heat oil in a pan and add peppers and onions. Stir.

Add tomatoes and stir. Cook about 10 minutes.

Add vinegar, salt and water. Simmer 20 minutes to allow flavors to develop.

Transfer contents to a food processor and process until smooth.

Transfer to a container. Seal and refrigerate until ready to use.

https://www.youtube.com/watch?v=AN8X8K57zGk

A spicy homemade ghost pepper hot sauce made with plenty of ghost peppers for a pleasant blast of heat. Drizzle it over everything! Get the full recipe at Chili Pepper Madness: http://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/ghost-pepper-hot-sauce-recipe

Ghost Pepper Hot Sauce - Chili Pepper Madness

This roasted ghost pepper sauce recipe roasts several ghost peppers with carrots and garlic to make a very spicy yet also sweet sauce that can be used to enhance many dishes.

Roasted Ghost Pepper Sauce – Recipe

ghost peppers (about 5-6 average sized ghost peppers)

carrot (about 1 medium sized carrot)

lemon extract

Salt

water (for thinning,

Preheat your oven to 350 degrees F.

Slice the ghost peppers in half lengthwise (be sure to wear gloves!) and place them on a lightly oiled baking sheet.

Peel and slice the carrots in half and set them on the baking sheet.

Slice the ends off of the garlic cloves and set them on the baking sheet. This will let them squeeze out of their skins easily.

Bake the veggies for 20 minutes, or until the carrots have sufficiently softened.

Remove and give the carrots and ghost peppers a rough chop. Set them into a food processor.

Squeeze the garlic out of their skins into the food processor.

Add the apple cider vinegar, lemon extract, salt to taste and about a quarter cup of water. Process until smooth.

Adjust the consistency of the sauce with a bit more water to your personal preference. Enjoy!

A recipe for fresh, spicy ghost pepper salsa made with garden grown ghost peppers, tomato, onion, lime juice and cilantro. It's time to spice things up!

Fresh Ghost Pepper Salsa - Recipe

ghost peppers

(chopped,

tomato

white onion

lime juice

cilantro

Combine all ingredients in a mixing bowl. Mix well. Taste and adjust for salt.

Cover and refrigerate overnight for the flavors to mingle and develop. Serve!

A recipe for spicy ghost pepper salsa made with garden grown ghost peppers, tomato, onion, lime juice and cilantro, all simmered together to let the flavors meld, picante style.

Ghost Pepper Salsa - Recipe

ghost peppers chopped (or more, as desired)

lime juice lime

Add the ingredients to a food processor or blender. Process until nice and smooth.

Pour the salsa into a pan and bring to a quick boil. Reduce heat and simmer at least 15 minutes to let the flavors develop. Cool.

You can serve right away or cover and refrigerate overnight for the flavors to mingle and develop even more. Serve!

A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish.

Pineapple-Mango Ghost Pepper Hot Sauce - Recipe

ghost pepper (chopped)

pineapple (chopped)

mango

cherry pepper (chopped)

white vinegar

sugar

Heat a large pan to medium heat and add olive oil. Add peppers and fruit. Cook about 8 minutes to soften.

Add water, vinegar, sugar, cilantro and paprika and bring to a boil. Reduce heat and simmer about 20 minutes. Remove from heat and cool.

Add to a food processor and process until smooth.

Pour into sterilized bottles and serve it up!

Top 7 ghost pepper recipes from across the web

The most viewed ghost pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 7 ghost pepper recipes from across the web

The most viewed ghost pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Beef Vindaloo – Recipe

Spicy Beef Jerky Recipe

Ghost Pepper Hot Sauce - Recipe

Roasted Ghost Pepper Sauce – Recipe

Fresh Ghost Pepper Salsa - Recipe

Ghost Pepper Salsa - Recipe

Pineapple-Mango Ghost Pepper Hot Sa...

The most viewed ghost pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine