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Posted in: Veggie & Fruit
Prep Time:
45
Serves:
8
Grill time:
15

Ghost Pepper Salsa

Ohhh! Tingly

Posted on December 09, 2013
Ghost Pepper Salsa
Serves 8
Prep Time: 45
Grill time: 15

Ingredients:

    • 4 large, about 3 cups of diced tomatoes
    • 1 red pepper
    • 1 green pepper
    • 1 medium onion
    • 1 to 4 cloves of garlic
    • 1 ghost pepper
    • 1 hand full of fresh cilantro, chopped
    • 1 tbsp. balsamic vinegar
    • 2 tbsp. lime juice
    • ½ tsp. garlic powder
    • ½ tsp. onion powder
    • 1 tsp. salt
    • 1 tbsp. oil
    • dash of oregano, thyme and parsley

I want to warn you, though, please make sure that you wear gloves when chopping the pepper, and when you're cleaning up. The capsaicin in these is intense. You may even want to consider a mask while working with them. I got it on my hands while cleaning up the dishes. Not nearly as horrific experience as when I chopped a scotch bonnet bare handed, but my fingers are tingly and tight today.

It's that time of year, the squirrels are making caches of food for the winter, and so do a lot of us, myself included. Tell us about your favourite food to make in bulk and store for later! Leave a comment below.

Salsa
Salsa
Salsa
More salsa
Salsa
Great on tacos

Ghost Pepper Salsa

Serves: 8       Total Time: 60

Ingredients

  • 4 large, about 3 cups of diced tomatoes
  • 1 red pepper
  • 1 green pepper
  • 1 medium onion
  • 1 to 4 cloves of garlic
  • 1 ghost pepper
  • 1 hand full of fresh cilantro, chopped
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. lime juice
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 tsp. salt
  • 1 tbsp. oil
  • dash of oregano, thyme and parsley

Directions

Step 1
Preheat your grill or side burner to medium-high, about 450°F.
Step 2
Blister the peppers, and grill the onion, until there are some lovely grill marks all over the skins. Remove them from the grill and allow them to cool while you dice the tomatoes.
Step 3
In a medium sized pot, add the tomatoes, and mince or crush the garlic.
Step 4
Dice the green and red pepper, and the onion and add them to the tomatoes. Turn your burner on to medium-low heat.
Step 5
Wearing gloves and cutting on a non-porous surface, remove the top and (if you want) seeds and veins of the ghost pepper. Mince, then add it to the pot.
Step 6
Add the cilantro, vinegar, lime juice, garlic and onion powder, salt, oil, oregano, thyme, and parsley. Bring the salsa to a simmer for 10 to 15 minutes.
Step 7
Store in sterile jars, freeze or allow the salsa to cool and then consume immediately.
I've been slowly and surely using up those Ghost Peppers. This salsa is beautifully flavourful on its own, then you add a pepper and you have lip tingling tastiness. This fresh salsa comes together fairly quickly and makes a fantastic and fresh addition to your nachos and tacos.

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