Ghost Pepper Salsa Food
GHOST PEPPER SALSA
Provided by Matt Bray
Time 25m
Number Of Ingredients 7
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, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GHOST PEPPER FRESH SALSA
Make and share this Ghost Pepper Fresh Salsa recipe from Food.com.
Provided by britsherman
Categories Tex Mex
Time 15m
Yield 1 bowl, 10-12 serving(s)
Number Of Ingredients 10
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.
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- Slice the ghost peppers in half lengthwise (be sure to wear gloves!) and place them on a lightly oiled baking sheet.
- Slice the ends off of the garlic cloves and set them on the baking sheet. This will let them squeeze out of their skins easily.
COOKING WITH GHOST PEPPERS: 7 MUST-FOLLOW RULES
From pepperscale.com
Estimated Reading Time 4 mins
- Respect the ghost. 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.
- Wear protective gear when handling fresh or dried ghost peppers. We are not talking simply kitchen gloves here. You should also wear a kitchen mask and kitchen goggles, along with long sleeves.
- Learn about treating chili burn prior to handling ghost peppers. You don’t want to be seeking out relief blindly after you’ve experienced what will undoubtedly be intense pain.
- Choose simple recipes until you understand ghost pepper potency and flavor. For your first few times cooking with ghost peppers, stick to simple infused oils and hot sauces.
- Remember less is best when first starting out. This is one chili where a very little goes a very long way. A sliver of one chili, in fact, may be all the heat you need for a dish, so always opt for under-spicing than over-spicing.
- Caution label your creation. Label what you make in big bold letters with the words “Danger: Extremely Hot” This is obviously important if you share the fridge with family of all ages, but it’s also important as a reminder to you, too.
- Remember – your food will get hotter over time. If you create a homemade ghost pepper hot sauce or salsa and you think it’s hot now, wait until you taste it a few weeks later.
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