So you’ve mastered the habanero, have you, and you’re ready for the next great pepper scale challenge? Or you’re simply insane for extreme eats? Either way, ghost pepper salsa will spank you six ways from Sunday. We repeat – this is not a salsa for the masses. If you even have a question, turn back and check out this super-tasty jalapeño mango salsa instead.
Also known as Bhut Jolokia, ghost peppers are so hot (reaching sometimes over a million Scoville heat units) that it’s highly recommended that you take precautions when cooking with them. We recommend wearing kitchen gloves, eye protection, and a kitchen mask to keep the potential for the worst chili burn you’ve ever experienced at bay. And be prepared for the “just in case”. Know how to treat chili burn in case it does hit.
As to the flavor – this is a tasty tomato-based salsa that lets the natural fruitiness of the ghost pepper shine. It doesn’t get fancy on ingredients – simply bhut jolokia, tomatoes, garlic, and onions as the primary tastes. These chilies have a slow burn, so the heat is an intense build up over time. You’ll taste the tangy tomato and earthy onion too before getting body slammed by the spice.
Ghost Pepper Salsa
- 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
- 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.