Ghost Pepper Salsa Recipe

You may have seen me make this particular salsa on YouTube (https://www.youtube.com/watch?v=3eRjGZThIu4).

However, you may not be in the mood for comedic gold and just want the instructions. I hear you.

This ghost pepper salsa is made from peppers my husband and I grew in containers on our patio. Even if you are very limited on space, this is something that you can do! If you have a lot of peppers come in at the same time, salsa can easily be frozen to keep for an extended period of time.

Also: When handling ghost peppers, it is important that you wear gloves!! When chopping, wear gloves and goggles! The fumes will irritate your eyes!! You’ll probably appreciate the goggles for when you’re chopping your onion as well.

Alright, good beans. Let’s jump right in.

Ghost Pepper Salsa

Ingredients:

  • 6 average-sized tomatoes (a bit larger than a tennis ball)
  • 1 medium white onion
  • 1-2 garlic cloves (I love garlic and prefer 2)
  • 1 tablespoon white vinegar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 ghost pepper (fresh or frozen will work, if using dried pepper flakes, go with about 1 teaspoon)
  • 1 lime
  • 20 fresh Cilantro leaves (optional)

Method:

  1. The first step is to peel your tomatoes. The easiest way to do this is to place your tomatoes in a pot, and pour boiling water over them. After about 20 seconds, you should see the skin cracking on its own. At this point you can just pour the water off and peel the tomatoes when you’re able to handle them.

Dice your peeled tomatoes. Size of your pieces isn’t super important since it’ll end up in a blender at the end, but you want to make sure they’re fairly small and fairly even.

2. Dice your onion (peeled), mince your garlic (also peeled), and finely chop your ghost pepper, including the seeds, but chop the step off first.

3. Add the tomatoes, onion, garlic, and ghost pepper to a pan (or pot) large enough that almost all of the contents should be in contact with the surface of the pan. Simmer on medium-high heat for five minutes. Then, remove the pan from heat and let sit for another five minutes.

4. Transfer the contents to a blender. Add the juice from one lime and the cilantro leaves.

5. Blend to your desired consistency. This will not take long at all, 15 seconds maximum.

6. This should yield a little over 2 pints. Place into your containers of choice, and enjoy!! If freezing, try out these freezer jars so your product will keep!

If you’re feeling adventurous, try adding a second pepper in the mix! (If you dare!)

Published by Wine and Vine

Wine and Vine is a place where our passions for homesteading grow! Here you'll find recipes, plants, crafts, and.... wine!

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