Try something like beer or whiskey. Apparently the capsaicin is soluble in ethanol.
As if I needed more excuses to drink whiskey while cooking.
That makes for a fantastic deglaze. The peppers were smoked as well and that will also transfer through. I would take some of the whiskey and a small bit of the peppers and let em soak. Then have it to deglaze stuff while frying. It would be fantastic for mushrooms if you get the ratio right
i think that means you did it right 
I made a simple sauce with the peppers I grew. ~6 ghost peppers, ~1 pound of jalapenos, 1 cup apple cider vinegar. Cut off the stems and left the seeds because i didn't want to get the pepper oils everywhere. Put it all in the blender and then simmer in a pot for 15 minutes. Then I strained the pulp and put the remaining liquid in a jar in my fridge.
Hoping my two ghost pepper plants produce more peppers later in the season.
I'm gonna give some of it to my Turkish coworker Friday but now i'm worried she's not going to believe me when i tell her it's spicy enough to kill a cracker
Send it up to New England or the Midwest and you’ll be in prison for genocide.
I had ghost peppers one year—never could figure out what to do with them, so just left them on the plant and let the whole thing die, and presumably, compost over the winter. Next spring I go out with a string trimmer to tidy up around the veggie garden. Two minutes later I hear my wife, and then my neighbor start sneezing and coughing 25 feet away. Turns out that stuff was still potent and I aerosolized it. Later I read that people in India grew them, but as pest repellant; they would smear them, carefully, on fences to try and keep elephants out of their crops…
Elephant repellant... I like spicy stuff but that ain't food.
If you dilute and do the right stuff to bring out the flavor, smoking them helps, they have a really nice flavor but you gotta cut the spice down to reasonable to get yourself there. It's like overproof liquor, if you reduce your portion based on increased abv instead of trying to get extra fucked up by using the same amount you'll notice it works better for a lot of coctails cause you're using less of something stronger, the only difference is less water in the liquor and more from the mix. That can react with sugars and acids in what you add in a more flavorful way. People just always use too much. Spice perverts dont understand pepper elegance. There is no accounting for taste entirely but people use ingredients badly all the time and hot peppers are a big example. I like spicy foods because irritated taste buds are sensitive and make other stuff good. Spice breaks the defenses and you gotta have something else to infiltrate
A friend of mine made mac and cheese and put the peppers we got. I think they were ghost pepers. Def the fuck you up kind. I hurt myself so bad on the stuff. I love mac and cheese but the spice was too much for me. I ended up in the bathroom that night.
Make chilli oil. What you've got is a rally efficient ingredient. Take a pinch, simmer it with oil for an hour or so and strain. The oil will thin the spice of course but should also bring that nice smoky flavor to all it touches. Hot honey is trendey af, but same principle applies and i bwt the smoked taste would combo with the sweer nicely. You could also do a bit with some heavy syrup and use it for drinks. Someone else mentioned alcohol solubility as well, this can be used to make a spicy whiskey deglazer. Cheap bourbon is best. You can also use it to make hot sauce. Ive got a pepper growing pal.
Been waiting for a post like this since I saw the last one lol
Mao would be proud comrade 🌶️🌶️🌶️
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