Jay's Red Ghost Scorpion Hot Pepper: A Spicy Journey from Garden to Soup Pot

When it comes to the world of hot peppers, one variety that stands out is Jay's Red Ghost Scorpion Hot Pepper. A fiery hybrid of the Ghost Pepper (Bhut Jolokia) and the Trinidad Scorpion, this pepper is known for its extreme heat and exceptional flavor. I was fortunate enough to acquire a couple of seedlings in 2022, and the journey from planting to harvesting these peppers was nothing short of thrilling. In this blog post, I'll share my experiences growing Jay's Red Ghost Scorpion Hot Peppers and how they became a star ingredient in my delicious Oxtail soup.

A Hybrid with a Kick

Jay's Red Ghost Scorpion Hot Pepper is the result of a daring crossbreeding experiment that combined two of the world's hottest peppers. The Ghost Pepper and the Trinidad Scorpion bring their scorching heat to the table, making Jay's Red Ghost Scorpion a formidable contender in the world of spicy peppers. Its unique flavor profile sets it apart, offering a complex blend of fruity sweetness and intense heat.

From Seedlings to Harvest

The journey began when I planted the seedlings in my garden. These little plants soon flourished, producing an abundance of peppers. What struck me most about Jay's Red Ghost Scorpion Hot Peppers was their remarkable transformation as they ripened. The peppers displayed a mesmerizing gradient pattern, starting off as a vibrant green and gradually transitioning to a fiery red. It was a testament to nature's artistry, and I eagerly awaited the moment they would be ready for harvest.

Oxtail Soup with a Spicy Twist

When the time came to harvest the peppers, I had a plentiful supply of fiery red Jay's Red Ghost Scorpion Hot Peppers. I couldn't wait to incorporate them into my culinary creations. One of my favorite dishes to make during the cooler months is Oxtail soup, a hearty and comforting stew.

For this particular batch of soup, I decided to add a spicy twist. I sliced some of the ripe peppers and carefully included them in the soup, allowing their intense heat to infuse the broth. In addition to the peppers, my Oxtail soup featured a medley of other ingredients, including Chayote squash, green Plantains, cabbage, Yuca (Cassava) root, Taro root, and carrots. This eclectic mix of vegetables created a rich and flavorful base for the soup.

The Art of Soup Making

Making soup is not just about following a recipe; it's about creativity and flexibility. Occasionally, I like to swap out ingredients based on what's available or what suits my mood. In this case, the addition of Jay's Red Ghost Scorpion Hot Peppers added a bold and invigorating dimension to the soup, making it perfect for those who crave a spicy kick in their comfort food.


Jay's Red Ghost Scorpion Hot Pepper brought a fiery burst of excitement to my garden and my kitchen in the summer of 2022. From their mesmerizing color transition from green to red to their intense heat and unique flavor, these peppers made a significant impact on my culinary adventures. Incorporating them into my Oxtail soup was a culinary experiment that paid off, resulting in a bowl of steaming, spicy goodness that warmed both body and soul.

The journey from garden to soup pot was a reminder of the joys of growing and cooking with unique ingredients. While Jay's Red Ghost Scorpion Hot Pepper is not for the faint of heart, it offers a thrilling culinary experience for those who dare to embrace the heat. Whether you're a fan of spicy soups or simply appreciate the beauty of peppers in your garden, these fiery peppers are sure to leave a lasting impression on your taste buds and your memory.