GHOST PEPPER SALSA – SUPER-SPICY! – PEPPERSCALE
Provided by: Matt Bray
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 8
Ingredients:
| 1 to 2 ghost peppers (1 insane heat, 2 “the devil’s side”, diced) |
| 6 tomatoes (peeled and chopped) |
| 1 onion (diced) |
| 1 clove garlic (minced) |
| 1 teaspoon vinegar |
| 1/4 cup water |
| Salt and pepper (to taste) |
Steps:
- In a large pan, combine all ingredients and simmer over low heat for approximately 5 minutes. Stir often and add more water if needed to keep ingredients from sticking.
- Turn the heat off and leave the pan over the burner for approximately 5 more minutes, stirring occasionally to keep sticking from occurring.
- Transfer the mix to a food processor or blender and process until you reach the salsa consistency you prefer (less processing for chunky, more processing for smooth).
- Serve with fair warning to all.
Nutrition Facts:
Calories 23 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GHOST PEPPER FRESH SALSA RECIPE – Small Recipe
Make and share this Ghost Pepper Fresh Salsa recipe from SmallRecipe.com.
Total time: 15 minutes
Prep time: 15 minutes
Yield: 1 bowl, 10-12 serving(s)
Ingredients:
| 4 tomatoes |
| 1 onion |
| 2 jalapenos |
| 1/2 bunch cilantro |
| 2 dried ghost chilies |
| 2 limes |
| 3 tablespoons olive oil |
| 2 tablespoons sugar |
| 1 1/2 teaspoons salt |
| 1/8 cup hot sauce |
Steps:
- Small dice onion, jalapenos, and tomatoes. Put into a large bowl.
- Finely chop cilantro. Add to bowl.
- Juice 2 limes into separate bowl. Add to blender.
- Puree 2 naga jolokias in blender with lime juice. Add to bowl.
- Add all other ingredients to bowl. Mix well.
- Let rest for 30 minutes.
Nutrition Facts:
Calories 64.3, Fat 4.2, Saturated Fat 0.6, Cholesterol 0, Sodium 427.4, Carbohydrate 7.2, Fiber 1.3, Sugar 4.7, Protein 0.7
What is Ghost Pepper Salsa?
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. More ghost pepper salsa! Am I crazy?
How do you make ghost peppers with fresh ingredients?
It’s super easy, as we’re working with fresh ingredients. First, gather up your ingredients – 4 ghost peppers, a medium sized tomato, a small white onion, a large lime (or use 3 tablespoons lime juice), 1/4 cup chopped cilantro, and a bit of salt. Chop the peppers, tomato and onion, then add them to a bowl with the lime juice and cilantro.
What should I know before cooking with ghost peppers?
Understand what you’re handling before you handle it in the first place. The ghost pepper is up to 417 times hotter than a jalapeño pepper. That’s so hot that the ghost pepper is often used as the base for military grade pepper spray. You are about to cook with a chili that’s potent enough to use as a weapon, make no bones about it.
Is Ghost Pepper Hotter Than a Jalapeno?
The ghost pepper is up to 417 times hotter than a jalapeño pepper. That’s so hot that the ghost pepper is often used as the base for military grade pepper spray. You are about to cook with a chili that’s potent enough to use as a weapon, make no bones about it. Even if you like spicy food and eat it all the time, don’t be cocky with the Bhut.