Ghost Pepper Salsa
by SuperUser Account
- 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
Preheat your grill or side burner to medium-high, about 450°F.
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.
In a medium sized pot, add the tomatoes, and mince or crush the garlic.
Dice the green and red pepper, and the onion and add them to the tomatoes. Turn your burner on to medium-low heat.
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.
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.
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 full of beautiful Mexican-inspired flavors 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.