• 1 Cup Vinegar
  • 4 Tbspn Pepper Juice
  • 2 Tbspn Smokey Hot Sauce
  • 1 Fine Diced Onion
  • 1 Tsp Chili Powder
  • 1 Tbspn Dehydrated Red Chili
  • 1/4 Tsp Nutmeg
  • 1 LB Thin Sliced Pork
  • ---------------
  • 1/2 Cup Vinegar
  • 3 Chopped Habanero
  • 3 Chopped Ghost Pepper
  • 1 Large Onion Chopped
  • 4 Green Onion Tops
  • 2 Tbspn Thyme
  • 1 Tsp Salt
  • 2 1/2 Tsp Pepper
  • 4 Tsp Cinnamon
  • 4 Tsp Ground Ginger
  • 4 Tsp Molasses
  • 2 Tbspn Chili Powder
  • A Pinch of Dehydrated Onion
  • 2 Pinch of Freeze Dried Jalapeno
  • 1 Tsp Nutmeg
  • 1 Tbspn Pepper Flakes
  • 1 Tsp Paprika
  • 3 Tbspn Pepper Juice
  • 2 Tbspn Smokey Hot Sauce
  • 2 Tsp BBQ Sauce
  • 1 Tsp Ghost Pepper Powder
  • Sliced Mushrooms
  • 8 Sliced Mushrooms
  • 6 Sliced Red Chilis
  • 6 Sliced Green Chilis
  • 6 Sliced Jalapeno
  • 6 Sliced Banana Peppers

When we first got our hands on fresh ghost peppers and habaneros my friend decided he was going to try and come up with a dish that I couldn’t handle. I have a reputation of having an iron stomach especially for hot foods. My friend was determined to come up with the most terrible burning hell of a recipe that he could to try and defeat me BUT he also had to make it delicious! I can tell you without a shadow of a doubt that it was delicious but while it was the hottest food I could imagine eating AND it ALMOST defeated me. I still beat the heat!

The first thing I want to say about this dish is it’s literally one of the most delicious dishes I’ve ever had but it’s also incredibly impractical to make especially once you see the ingredients list. If you could buy this at a restaurant it would probably set you back 80 dollars or more!

The second thing is a warning… I’m an expert at eating hot food. This dish made me wonder if I would survive. I had to pull over on my way home and rest after eating this. NOTHING helped cool down the heat until it died down on its own…. 6 hours later.

You have been warned!

That being said once you have all the ingredients assembled it’s really easy to prepare!


IMG_14291) In a large ziplock bag (or a bowl that wont leak when covered) mix together the first 8 ingredients together well as a marinade. Let sit in the refrigerator for at least 3 hours but up to 24 would be best.

2) In a deep sided pan cook the contents of the bag until the pork is cooked through. The pork should be sliced thin and bite sized so it cooks evenly.

3) Add all the other ingredients and cook together. The sauces should thicken quite a bit.

4) Serve over a bed of cooked white rice or basmati if you prefer.

5) IF somehow you survive this, please let me know at nick@templeofevil.com !